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Pork Crepinettes


Crepinettes are a flavorful and delicious pork sausage patty wrapped in caul fat. Paired with Sage, Creamy Mashed Potatoes, and Garlic Sauteed Spinach, this dish will leave your tummy full and happy!



Follow along online or get your free printable PDF recipe here!

Pork Crepinettes

Serves 4


What You Will Need:


  • 1 small shallot, minced

  • 1 tablespoon unsalted butter

  • 1 cup kale, destemmed and sliced thinly

  • 1.5 pound ground pork shoulder

  • 3 Tablespoons cup freshly grated parmesan cheese

  • 1/2 teaspoon lemon zest

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/4 cup dry white wine

  • 1 large piece caul fat, cleaned (about 1/2 pound)

  • 8 sage leaves

  • 2 tablespoons Veg oil


Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly*


Procedure:


1. Heat a medium skillet over medium heat and melt butter in pan. Add shallot and cook until soft. Add kale and cook 2-3 minutes until soft. Chill in refrigerator several minutes to chill.


2. Squeeze liquid out of chilled kale mixture. In a large mixing bowl, use a wooden spoon or strong rubber spatula to mix kale, ground pork, parmesan cheese, dry seasonings, and wine. Mix very vigorously for five minutes until the mixture gets quite sticky. You can get in there with clean hands as well, to make mixing easier and faster, but it gets cold. Keep your mixture as cold as possible by mixing fast. Return to refrigerator to chill 5-10 more minutes.



3. Gently lay Caul Fat onto a work surface, careful not to tear it. Cut into 4 inch squares. Lay 1 leaf of sage in the center of each square. Divide you meat mixture into meatballs, and place on top of the sage leaf. Gently press down to make a patty. Fold caul fat over and make sure the edges are sealed by overlapping. Flip them onto the folded side to rest while heating you skillet. This may be done a day ahead and refrigerated.





4. Heat a skillet over medium high heat, and add the vegetable oil. Once hot, sear sausage patties for several minutes on each side until nicely browned and cooked through. Place on a plate to rest 3-5 minutes before serving.





Enjoy weekend Brunch To-Go at our sister restaurant, Nola Brunch and Beignets!




Mashed Potatoes

Serves 4


What You Will Need:


  • 5 medium Yukon gold potatoes

  • 3 cup chicken stock

  • ½ cup cream

  • ¼ cup unsalted butter

  • 1 teaspoon salt

  • ½ teaspoon pepper


Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly*



Procedure:


1. Cut potatoes onto chunks, and place in a large pot with chicken stock. Simmer potatoes for 15 minutes or until fully cooked and quite soft.




2. Add cream, butter, salt and pepper, and mash together in pot to your desired consistency. Adjust seasoning if necessary. Keep covered and warm until ready to serve.





Check out our rotating supper menu over at Cookhouse!



Sauteed Spinach

Serves 4


What You Will Need:


  • 4 tablespoons butter

  • 2 tablespoons chopped garlic (6 cloves)

  • 1 1/2 pounds baby spinach leaves

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 lemon, juiced (zest saved for Pork Crepinettes)


Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly*


Procedure:


1. Place butter and garlic in a cold skillet over medium heat. Heat until garlic starts to brown, then add spinach, salt and pepper.



2. Toss together just until the spinach starts to wilt, then remove from the heat and serve immediately, with a squeeze of fresh lemon juice over the top.




Voilà! Tag #cookhouseathome to show off your skills!

Use or freeze items within 5 days.


Check out wine selections from our friends over at High Street Wine!


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