How to Make Crepinettes - Pork Sausage Patties with Apricots & Pistachios - Crepinette Recipe
How to Make Crepinettes – Pork Sausage Patties with Apricots & Pistachios – Crepinette Recipe
Learn how to make Crepinettes! Go to http://foodwishes.blogspot.com/2015/12/how-to-make-crepinettes-its-insane-not.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Pork Sausage Patties with Apricots & Pistachios recipe.
A while back I wrote about crepinettes and how beautiful and tasty they are. For those of you who need a reminder, crepinettes are sausage hand patties that are wrapped in caul fat which gives them this really lovely, rustic look while also providing casing. In a perfect world, I would have made my own crepinettes and would impart the recipe to you, but when you work for a place that you know is making great crepinettes it's hard to not just pick one up...so that's what I did.
Rabbit is interesting because it's not a meat that Americans eat a lot of but it's very similar in flavor, nutritional value, and its cooking methods to common poultry such as chicken. I assume our lack of consumption has to do with the fact that rabbit balances along that food vs. pet line that is super taboo. You eat chicken and pig, you don't eat dog and cat. With that said, I really like rabbit and I don't feel bad about eating it. The flavor is mild like chicken but stays moist and in a post-apocalyptic daydream, I like the idea of eating meat that you can both trap wild or raise with relative ease in your yard.
The roasted leeks were part of an ongoing experiment to find ways that I enjoy leeks. I love how leeks look and having them around for that reason, but generally the flavor is way too sweet for me to actually enjoy eating. Roasting was an obvious answer because hello, I just spent the entire winter eating only roasted broccoli and brussels sprouts, and it turns out that roasted leeks are totally up my alley too. Especially when you finish them with a little parmesan and some balsamic vinaigrette. As long as you have a little time, roasting is pretty much the best way to prepare vegetables I think. Blanched asparagus is great and I love braised kale, but across the board if it's roasted I'm going to go crazy with love.
Here is the simple recipe for roasting leeks. The roasted leeks were great with the crepinettes but I think they'd also be awesome with pork tenderloin, braised chicken, or roasted with potatoes and fennel. I bet an egg on top would be great too.
Roasted Leeks
4 leeks
olive oil
salt
pepper
Preheat oven to 400 degrees
Cut the green stem off the leeks and only use the white part. Cut the white parts in half and soak in water to loosen the dirt between all the layers. Once soaked, rinse thoroughly, gently pulling open each layer to ensure all dirt is flushed out.
Shake leeks dry but it's ok if they're still a little wet, the moisture will help the leeks cook through. Pour olive oil over the leeks into a baking tray and season with salt and pepper and toss until the leeks are evenly covered.
Place leeks in oven for 25-30 minutes.
Remove leeks from the oven and grate a generous amount of parmesan cheese over them. Place back in the oven for 10 minutes or until they are starting to brown.
