Chicken and Spinach Crépinettes

Name: Chicken and Spinach Crépinettes
Yield: serves 6
Ingredients: 6 ounces bunch spinach, not baby leaves; 1/2 pound ground chicken; 6 ounces ground pork; Small pinch of freshly grated nutmeg; Small pinch of ground cloves; 1/4 teaspoon powdered ginger; 1/8 teaspoon ground coriander; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon freshly ground white pepper; Scant 1/2 teaspoon kosher salt; 1/2 pound caul fat, soaked and rinsed (see page 154), optional; 6 large fresh basil leaves; Extra virgin olive oil, if cooking on the stove top

January 24, 2012

Crépinettes get their name from the veil fat that is used to wrap them. They were a classic at Pigby-the-Tail, one of the most requested of our sausages for uncountable neighborhood and family potlucks and summer grilling parties. It’s no wonder. A crépinette patty wrapped in its transparent caul with a whole basil leaf showing through is a thing of beauty. Caul fat is difficult to find, though that is changing with the renewed interest in charcuterie (see page 154). If you prefer to keep it simple, here is the modified recipe, caul optional. Made without caul, the crépinettes are equally delicious, though somewhat less mysterious without the umami the caul provides, and the lovely look is simulated by pressing a basil leaf on top of the patty just after cooking.

Recipe notes

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