Pork Patties with Spices (Crepinettes de Porc)

By Pierre Franey

Published December 15, 1981

Total Time
30 minutes
Rating
5(6)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

  • 2 pounds ground pork

  • ¼ cup freshly grated Parmesan cheese

  • ½ teaspoon freshly ground black pepper

  • 1 to 3 teaspoons rubbed or ground sage

  • Salt to taste, if desired

  • ⅛ teaspoon ground allspice

  • Pinch of cayenne pepper

  • ¼ cup dry red wine

  • ¼ pound caul fat, optional (see note)

  • 2 tablespoons peanut, vegetable or corn oil

  • Finely chopped parsley for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1 gram carbs; 170 milligrams cholesterol; 710 calories; 24 grams monosaturated fat; 8 grams polyunsaturated fat; 20 grams saturated fat; 57 grams fat; 607 milligrams sodium; 42 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the pork in a mixing bowl and add the cheese, pepper, sage, salt, allspice, cayenne pepper and wine. Blend well with the hands.

  2. Step 2

    Shape the mixture into eight portions of equal size. Shape into balls and then flatten into patties. If the caul fat is used, cut the sheets into eight six-inch squares and wrap each patty neatly in one square of the fat.

  3. Step 3

    Heat the oil in a skillet and add the patties. Cook over relatively high heat until browned on one side, about two minutes. Turn and cook until nicely browned on the second side. Reduce the heat and continue cooking about 12 to 15 minutes.

  4. Step 4

    Sprinkle with chopped parsley. Serve with freshly made English mustard or imported Dijon mustard.

Tip

  • Sheets of caul fat are available at pork stores in Chinatown and elsewhere in Manhattan, including G. Esposito, 500 Ninth Avenue, at 38th Street.

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Ratings

5 out of 5
6 user ratings
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Comments

Deborah Payne

I didn't have any caul fat but the patties were delicious non the less and very quick to get on the table.

Deborah Payne

I didn't have any caul fat but the patties were delicious non the less and very quick to get on the table.

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