I’m a pretty adventurous eater, so whenever I see a new item on offer at my local coop, I jump at the chance to try it out. Usually, this means a cheese or sometimes an heirloom vegetable; this week was the first time I saw a meat item I’d never heard of.
Crépinette looks a bit like offal, but in reality, it’s not nearly so scary (and this coming from someone who actually likes offal). A crépinette is essentially a sausage patty, but instead of being contained in casing, it’s wrapped in caul fat.
I wasn’t entirely sure how to prepare my new discovery, especially seeing as it’s more of a cold-weather food, and we’ve been blessed with some lovely spring weather here in Paris. I didn’t want to overpower the flavor of the sausage, seeing as it was the first time I was trying it, so I went for a simple preparation: searing the patties plain and serving them atop a bowl of greens, carottes râpées, and green lentils.
Crépinettes with Lentil and Carrot Salad (serves 2)
100 grams Puy lentils
2 teaspoons extra-virgin olive oil
5 large carrots
2 teaspoons Dijon mustard
1 teaspoon maple syrup
2 teaspoons cider vinegar
1 1/2 tablespoons extra-virgin olive oil
salt and pepper
2 crépinettes
1 teaspoon duck fat
1 handful greens (baby arugula or baby spinach)
2 scallions, thinly sliced
fleur de sel
Cook the lentils in boiling water until tender. Drain and toss with the olive oil and a pinch of salt. Set aside in the fridge until ready to serve.
Grate the carrots. Whisk together the mustard, syrup, vinegar, oil, salt, and pepper. Toss with the carrot salad. Set aside in the fridge until ready to use.
When ready to serve, heat the duck fat over medium heat, and add the crépinettes. Cook for about 5 minutes per side, until golden brown and cooked through.
Arrange the greens and scallions in serving bowls, and mound the lentils and the carrot salad on the plate. Place the crépinettes on top and enjoy.
Looks absolutely delicious