Pork Patties with Spices (Crepinettes de Porc)
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds ground pork
- ¼cup freshly grated Parmesan cheese
- ½teaspoon freshly ground black pepper
- 1 to 3teaspoons rubbed or ground sage
- Salt to taste, if desired
- ⅛teaspoon ground allspice
- Pinch of cayenne pepper
- ¼cup dry red wine
- ¼pound caul fat, optional (see note)
- 2tablespoons peanut, vegetable or corn oil
- Finely chopped parsley for garnish
Nutritional analysis per serving (4 servings)
710 calories; 57 grams fat; 20 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 8 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 42 grams protein; 607 milligrams sodium
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
- 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.
- 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.
- 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.
- Step 4
Sprinkle with chopped parsley. Serve with freshly made English mustard or imported Dijon mustard.
- Sheets of caul fat are available at pork stores in Chinatown and elsewhere in Manhattan, including G. Esposito, 500 Ninth Avenue, at 38th Street.
Private Notes
Comments
I didn't have any caul fat but the patties were delicious non the less and very quick to get on the table.