AT A GLANCE
Crépinettes are skinless sausages wrapped in lacy caul fat, or crépine, which holds everything in place, then renders as it cooks, providing extra flavour and juiciness. Here we've opted for a lamb mixture.
|01||Heat half the duck fat or lard in a frying pan over medium-high heat, add onion and sauté until starting to turn golden (5-7 minutes). Spread over a plate to cool, then transfer to a bowl. Add lamb, pork, breadcrumbs, parsley, garlic, rosemary and quatre-épices, mix and season well, then divide into 8 meatballs. Gently remove caul fat from water and, working quickly so it doesn’t dry out, lay it flat on a work surface and cut out 8 rough 15cm squares, place a meatball in the centre of each and wrap to enclose, overlapping at the joins. Cover with plastic wrap and refrigerate.|
|02||Preheat oven to 170C. Heat remaining duck fat or lard in a large ovenproof frying pan over medium-high heat, add crépinettes and fry, carefully turning occasionally, until golden brown (3-5 minutes). Transfer to oven and roast until cooked through (5-7 minutes). Keep warm.|
|03||For sautéed peas, heat butter in a frying pan over high heat, add shallot and sauté until tender (3-6 minutes), then add garlic and bacon, and cook until fragrant (10 seconds). Add peas, stock and mint jelly, bring to the boil, then boil until stock is almost reduced and peas are tender and glazed (2-4 minutes). Stir in pea tendrils. Serve crépinettes on sautéed peas with mustard.|
Note Quatre-épices, a spice blend used often in charcuterie, is available from herbies.com.au. Order caul fat ahead from a butcher.