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Pronunciation: [kray-pih-NEHT; kray-pee-NEHT]

French in origin, this small, slightly flattened sausage is made of minced pork, lamb, veal or chicken and sometimes truffles. Crépine is French for "pig's caul," in which a crépinette is wrapped instead of a casing. Crépinettes are usually cooked by coating them in melted butter and breadcrumbs before sautéing, grilling or broiling.