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Crepinettes (sausage parcels)
These are little sausage meat parcels and are a good way to use home made sausage meat.
You will need caul fat to make these. Caul fat is also used for making faggots and for wrapping any lean meat or poultry. It wraps and holds the meat whilst basting as it cooks - very neat!
Most good butchers should have some for free but you will have to ask. The fat is stiff and breaks easily but is easier to use if it is softened in warm water for an hour.
Method
Cut the caul fat into 10 cm squares, put about 100g of sausage meat in the centre and wrap it up. Trim any excess fat
The finished crepinette should be about 1 cm thick and roughly the same size as chunky beef burger
Cook the bottom first to seal
It is not necessary to do anything else to them but you could roll them in egg and breadcrumbs before cooking to give a scotch egg finish
They caul fat will release fat as it cooks, you will probably want to drain some of this off