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How to Make Crepinettes – Pork Sausage Patties with Apricots & Pistachios – Crepinette Recipe ctm magazine



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.

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44 Comments

  • Fred Flintstone on September 29, 2018

    That's some pretty fat.

  • grover sands on October 10, 2018

    Your voice tone goes UUUPPP and down, UUUPPP and down.

  • Usual Weirdo on October 28, 2018

    No, just no 🙁

  • Matt Lewis on December 10, 2018

    Man still looks gret but i was deffinetly expecting a wagyu sausage patty. Lol damnnnit

  • Skel Neldory on January 6, 2019

    For the vegan version of this recipe just stop at "chopped apricots and pistachios". Enjoy your meal.

  • Dolores Hunt on January 28, 2019

    Caul fat, OMGOSH. I pass, mama Mia.

  • David Collins on February 5, 2019

    fuck this

  • kenjackben on February 7, 2019

    Okay so I don't eat pork is there anyway I can use lamb version of this or a beef version and do they sell call fat taken from beef or lamb

  • Will Graves on February 17, 2019

    Another recipe to add to the list recipes I’ll never get around to making

  • uwu nya on May 7, 2019

    I think the caul fat looks really pretty

  • Nissim Trifonov on May 30, 2019

    1:06 Hey hey you crossed the line here! Kosher salt on pork???!?

  • Munen on July 3, 2019

    This should be the number one recipe on keto cook books.

  • Ron Morales on August 14, 2019

    My Lola makes caul-fat-wrapped embutido like this mixed with finely chopped pickled relish, carrots and raisins, with a hotdog and omelette in the middle, shaped like a huge sausage. Steamed then deep-fried.🤤

  • TheFiveeagles on August 17, 2019

    WTHeck is that white stuff again? ewwww but I am intrigued.

  • tim jones on September 11, 2019

    Kosher salt on pigmeat???
    Lmao
    Pigmeat is NOT food

  • Pink Lady on September 22, 2019

    Caul fat looks like some sort of Halloween decorations.

  • Siegfried Pretsch on September 25, 2019

    This looks delicious!!!
    In our country they use it and fill it with lamb liver, herbs etc., and it is called 'skilpadjies" which translates to "small tortoise". I will definitely give this a try!!!

  • Q on September 30, 2019

    I know chef John wont see this but if you do please help me out. in south africa they sell something called a skilpadjie. its basically like this but with ground liver. it is extremely delicious on the bbq or as they say the braai. ive tried making it but it is too damn hard working with ground liver. dont know how they keep it from going everywhere.

  • 9 hundred on October 7, 2019

    it looks like meatloaf

  • PJBearstein on October 28, 2019

    And as always, don't sing.

  • Anthony Pegram on November 19, 2019

    I feel like I'm the Cypress Hill of my sausage fill.

  • C.Eric. Holcomb on December 15, 2019

    Chef John that looks delicious

  • SH SH on December 20, 2019

    Just tried this. It tasted completely offal.

  • fargone -:- on January 26, 2020

    I'm going to use this recipe with an Asian twist. Thanks.

  • Pappy on February 15, 2020

    you had me at " pork " .
    i could see adding some scallions to this . looks good your way though .

  • S&S AMERICA on March 28, 2020

    Those are probably the sexiest patties I have ever laid eyes on

  • Tokyo Judy on April 21, 2020

    Can this be done with a burger(beef) on the grill? Or are crepinettes more of a pork thing.

  • LJW55 on April 22, 2020

    Aaaaahhhh I have asked so many times… WTF is "kosher" salt…. can someone please tell me..?

  • Charley Howard on May 2, 2020

    sorry – but no Caul fat for me

  • Seth Struble on May 2, 2020

    If there was beef to fill up the gaps in that fat membrane, it would look like Japanese A5 Waygu.

  • Baron Black Dragon on July 18, 2020

    These remind me of the worms that throw up their guts when they move around

  • geofrog10 on August 5, 2020

    "Fat vein membrane" I will never unhear those words.

  • Reese's Peanut Butter Cups on August 6, 2020

    technically, this is a dumpling.

  • Brittany B on October 3, 2020

    my butcher doesn;t have caliphate 🙁

  • Saheryk on October 10, 2020

    Why didn't I see it earlier? I have to do it.

  • jbrad on October 17, 2020

    Now that's a good sausage recipe!!!

  • Wil Gratz on November 9, 2020

    Insane in the membrane that's so funny

  • TTabood on February 10, 2021

    I never thought I'd say it. But NOPE!

  • Clorox Bleach on March 15, 2021

    Those look so cool before cooked.

  • Outskirts of Infinity on May 5, 2021

    I was worried this was a desert dish from the thumbnail.

  • Ben Fourie on May 11, 2021

    I just think South Africans have a better version of this. We fill it with 33% Liver, 33% heart, and 33% lamb/beef/pork meat. Spice mix is all the earthy notes of toasted ground coriander, all spice, cloves, pepper, salt, and mix that 36gr per kilo of filling. Divine eating at it's best. They have to be cooked slowly over mild embers of hardwood.

  • STANLEY M. GOVENDER on August 24, 2021

    I reliriously watch all your videos. Your videos helped me through depression. Please don't stop making new videos. Thank you

  • Matt Pawlowski on December 12, 2021

    it seems like this would be awesome on a burger bun.

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