How to Make Crepinettes (Pork Sausage Patties) with Apricots and Pistachios - A Step-by-Step Guide

If you're looking for a delicious and unique way to enjoy pork sausage patties, then this recipe for Crepinettes with Apricots and Pistachios is for you. This French-inspired dish combines the savory flavors of pork with the sweetness of apricots and the nuttiness of pistachios to create a mouthwatering and satisfying meal that's perfect for any occasion.

Crepinettes are essentially small, round sausage patties that are typically made with ground pork and various herbs and spices. In ...

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Ingredients

  • 1 ½ pounds coarsely ground pork (about 25% fat)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 pinch cayenne pepper
  • 1 pinch dried sage
  • 1 teaspoon very finely sliced fresh sage leaves
  • ¼ cup chopped pistachio nuts
  • 2 tablespoons diced dried apricots
  • ½ pound caul fat

Information

  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 32 mins
  • Servings: 4
  • Yield: 4 crepinettes

  • Mix sausage, salt, pepper, cayenne pepper, dried sage, fresh sage, pistachios, and apricots together in a mixing bowl with a fork until just combined. Divide into 4 portions and shape into patties about 3/4 inch thick.
  • Cut caul fat into pieces about 2 or 3 inches larger than the crepinette patty. Wrap patty in the caul fat with ends tucked on the bottom. Patties need to be completely covered. If your caul fat pieces are small, you can overlap to completely cover each patty. Trim any excess caul fat, if desired. Place patties on a plate and cover with plastic wrap; refrigerate overnight.
  • Heat 1 tablespoon oil in a skillet over medium heat. Place crepinettes smooth side down in pan. Let brown 3 or 4 minutes on each side. Blot some of the rendered fat with a wadded up paper towel. Pour in a splash of white wine; cover. Cook covered until interior of patties reaches a temperature of 145 degrees F (63 degrees C), or another 5 minutes. Uncover and turn crepinettes to coat with the pan brownings and to reduce some of the wine.
  • Nutrition

    866 cal.

    • Total Fat: 78g
    • Saturated Fat: 28g
    • Cholesterol: 143mg
    • Sodium: 1087mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 34g
    • Vitamin C: 1mg
    • Calcium: 45mg
    • Iron: 2mg
    • Potassium: 602mg