Technique: Crepinette
By: Barnaby Dorfman

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