Technique: Crepinette
About
Method of making sausage where meats (often pork, lamb, veal, or chicken) and vegetables are minced or chopped, wrapped in caul fat and then pan roasted or fried.
A crepinette is usually flat and round, but some are shaped into balls.. Sometimes truffles are incorporated.
Information
Other names: Flat Sausage, Crépinette
Translations: クレピネット, Црепинетте, Crépinette
