© 2009-2011 Quality Eating and Drinking London Ltd

 

© 2009-2011 Quality Eating and Drinking London Ltd

Crépinettes

Lindy Wildsmith prepared these crépinettes at the QED Charcuterie Festival.

Crépinettes are the French solution to homemade sausages if you don’t want to go the trouble of stuffing sausage skins. This recipe uses half wild boar and half shoulder of pork, but you can use any sausage meat recipe. Handfuls of the mixture are enveloped in pieces of caul fat.

Crépinettes can be modified to your taste: experiment with other nuts such as walnuts, or pistachio, add truffles and apples in autumn and fresh herbs in summer. You can of course use this recipe to make classic sausages if you prefer.

75g toasted shelled hazelnuts or 250g whole chestnuts
500g lean shoulder of pork, minced (or combine pork/veal, or other meats including game or poultry)
250g hard back fat, cut into tiny dice
0.5tsp coarsely ground pepper
1tsp dried sage or thyme
Good pinch of cinnamon, cloves, nutmeg and cumin
0.5tsp sea salt
1 large sheet of caul fat cut into 100mm squares
A smear of vegetable oil for roasting or frying

Pre-heat the oven to 200°C.

If using chestnuts, cut a small cross in the chestnuts with a sharp knife and put in a roasting tin. Cook at 200°C for 10 minutes. Leave to cool a little then peel and chop roughly. To toast hazelnuts put in a frying pan over medium heat and shake until the nuts turn golden all over. Leave to cool and crush lightly with a rolling pin.

Mix the meats and spices together and stir in the cooled cooked nuts.

Cut the caul into 100mm squares. Lay a piece of caul on the palm of your hand, put a handful of mixture in the middle and, using your fingers, close the caul around the meat, creating a sausage shape so the caul edges over lap and seal. Repeat with the remaining mixture.

Fry, grill or bake until golden as for sausages or cook in a casserole.