Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

crépinette a small flat French sausage encased in caul (French crépine). A crépinette is usually made with minced pork, but lamb, veal, or chicken can be used.

These sausages are highly seasoned and sometimes include chopped truffle. They are usually buttered before being grilled and served with a purée of potatoes.