This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


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

Reviews / Comments

Not yet reviewed

Be the first to add a review