Crépinettes are traditional French flat sausage patties wrapped in caul fat. Caul fat is the beautiful spider-like web of fat that surrounds the organs of the animal. It looks like your grandmother’s old lace. Using caul fat to wrap these little sausage packages instead of casing makes this recipe much simpler to execute, and in my opinion, much more interesting.
French crépinettes are typically seasoned with five spice, sage, marjoram, or truffles. The street food scene in France has always been crazy about Morrocon merguez sausages and I thought this would be a fun summer twist. Ancho chili is my Californian contribution to the mix, borrowed from Alice Waters. Adding the pork fat (always a great idea) ensures a moist and tasty sausage and just makes it porkier.
This is my take on a merguez-inspired lamb crépinette. Grill over a wood fire, coals, or in a grill pan. However you heat, it won’t disappoint.
Thinking about summer in the South of France, this is meant for a summer pairing of rosé; however, you can’t go wrong with a red wine.