Chicken and Spinach Crépinettes
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 information
Yield
serves 6
Ingredients
Preparation
Step 1
To prepare the spinach, chop the leaves and stems all the way down to the roots and wash them in a large bowl of water. Reserve the roots for another dish. Lift out the spinach and place it, still moist, in a medium saucepan or microwave-safe bowl. Cover and cook over medium heat on the stove top or in the microwave until wilted but still bright green, about 4 minutes either way. Drain in a colander and set aside to cool completely.
Step 2
To make the sausage, combine the chicken, pork, nutmeg, cloves, ginger, coriander, black and white peppers, and salt in a medium bowl. Gently squeeze any remaining water out of the spinach and add it to the bowl. Mix with your hands, without kneading, until well blended. Form the sausage into 6 patties about 3 inches in diameter. If using caul, cut it into 5-inch squares. Place a basil leaf in the center, set a patty on top, and fold up the caul to enclose it. Cover and refrigerate until thoroughly chilled, at least 2 hours or up to 2 days.
Step 3
When ready to cook, prepare a medium-hot grill, or film a large, heavy skillet with oil.
Step 4
Place the sausages on the grill directly over the heat source, or in the skillet over medium-high heat. Cook, turning twice, until nicely golden on both sides and no longer pink in the center but still moist, about 20 minutes total either way. If you did not use caul, press a basil leaf on each patty. Transfer to a platter and let rest for 5 minutes to allow the juices to settle before serving.
