Crépinette is a flat meat sausage patty parcel wrapped in caul fats, so the difference to a regular sausage is that a crépinette is not wrapped in a casing. Crépinettes are common in France.
Learn how to make crépinettes at home easily with the step by step recipe and pictures below:
A family friend from Europe once told us, that while visiting France a couple of years back, he had stopped at a little village restaurant. Of course he was in the mood for some dessert (how couldn’t he be, right?), so he chose a crépinette from the menu card, thinking it was a smaller crêpes type, he imagined something like a sweet Blini.
When the dish arrived he was mighty surprised and started to tell the waiter that there must have been a mistake! Our friend thought to have read and ordered crêpes instead of crépinette. Crepes are thin sweet or savory filled french pancakes, and have nothing in common with crépinette.
What is a Crépinette exactly?
A Crépinette is a parcel of meat, that can be made of pork, beef, lamb or wild game meat and which is seasoned with herbs and some spices. The meat is then flattened into patties before being wrapped with caul fats. The “net” of animal fat holds together the Crépinette patty and melts away as it is frying. The fundamental difference to a sausage is that no casing is used but instead the caul fat to hold it all together.
The preparation of Crépinette is still common place in france. You can either buy them ready made at a butcher or make your own at home. My grandmother and mother would mince the meat finely before making the crépinette from scratch at home.
Crépinettes were mentioned in the 13th Century, so most probably the preparation with wrapped meat parcels might be much older then that after all. That means Crépinette is one of the dishes, which is still being prepared since medieval times. Only the seasoning must have changed over the past 700+ years!
To prepare a Crépinette at home you can either grind your meat 2 times with a meat grinder (just as I do) or you can ask your butcher to do that for you.
In today’s crépinette recipe, I used pork but you can pick another meat such as lamb, mutton, veal, beef, wild game, turkey or even chicken. Making crépinettes is definitely worthwhile the trouble, alone because you get to season your own meat the way you like it.
What to serve with Crépinettes?
Serve the Crépinette with rice, roasted vegetables such as this oven roasted Broccoli, mushrooms, baked potatoes, mash potato or butter noodles.
To make a simple cream sauce to serve with the Crépinette, use the pan, where you fried the meat earlier, and melt about 1 Tablespoon of butter. Add 1 Tablespoon of Tomato paste and about 100 milliliter of liquid fresh cream (about 1/2 cup) and season with salt and pepper.
We like to have red radishes dipped in salt before enjoying the crépinette. Red radish make a great starter before enjoying crépinette.
Easy Crépinette Recipe – How to make Crépinette – French Seasoned Pork Meat Parcels step by step instructions below:
- 340 grams minced Pork meat or 1½ cups (get pork neck meat cut if you can)
- 3 Garlic cloves chopped
- 1 Egg
- 1 Teaspoon freshly chopped Thyme
- 1 Teaspoon freshly chopped Parsley
- 1 Teaspoon freshly chopped Savory
- 1 Teaspoon dried Marjoram
- 1 Tablespoon All Purpose Flour
- 1 Tablespoon Salt
- 1 Tablespoon Pepper
- 1 Tablespoon Breadcrumbs
- 120 grams Caul fat or little more then ½ a cup tightly packed
- 1 Onion sliced
- Butter to fry
- If you have the meat cuts instead of mince, grind the meat two times with the meat grinder.
- Add the chopped garlic, egg, the chopped thyme parsley and savory, the dried Marjoram, the flour, salt, pepper and the breadcrumbs to the meat mince in a bowl. Mix it all well and leave to marinate for minimum 15 minutes.
- On a board, spread out the caul fat, add 1-2 handfuls of the meat mixture into the center and wrap the caul around the meat to create a patty and to seal the mince meat. Cut extra parts of the caul off. Repeat the procedure for the rest of the meat mixture.
- Then heat up a big pan with butter and and some of the Crépinettes parcels into the hot pan. Fry first for 5 mins on 1 side, then turn and fry on the other side. The Crépinette caul will melt away but keep the patty together and that is the aim. Fry an all sides slightly light brown.
- Serve hot and you have the option of serving with a simple cream sauce, roasted vegetables, rice, mash potato and a salad.
More delicious french dinner meal ideas!
Dear Reader, how are you going to serve the Crépinette?
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