Crépinette

Small French pork sausages, encased in caul fat (crépine). They are usually covered in melted butter, breadcrumbed and grilled. See 'Caul fat'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.