Crépinettes

This is the name given to little triangular portions of sausage mixture that are wrapped in caul fat [crépine in French]. Caul has the appearance of lace. It is a membrane with thin lines of fat running in all directions that melt during cooking to provide a sticky, almost invisible coat that holds the mixture in shape, as well as protecting the meat during cooking and adding flavour. Clearly, an enormous variety of additional flavourings can also be added, such as pistachio nuts, he