Sausage Crepinettes

Photo: Isernio's Sausage

Ingredients

8 Isernio’s Bangers, casings removed

pound caul fat soaked in water

8 sage leaves, pre-frying optional

butter

1 cup large shallot, or about ½ to ¾ finely minced

4 tablespoons butter

1 cup ham, veal, or beef stock, ham pr

1 cup port

Salt and pepper

Preparation

Over 2-3 inch ring mold place piece of caul fat about twice the size of the mold. Lay down sage leaf, then fill with banger, using approximately the amount from one link. Wrap up with caul fat forming a cylindrical package. Remove from ring mold. Repeat until you have 8 packages. Melt butter in skillet over medium heat. Cook crepinettes 5-7 minutes on. each side (the caul fat will cook away leaving a crispy exterior). Remove from heat and drizzle shallot sauce over it.

To make sauce, heat saucepan over medium heat, melt two tbsp of butter. Add shallots. Reduce heat to low, cover and caramelize shallots for 30-45 minutes stirring occasionally. Bring heat up to high and add stock, reduce by half. Add port, and reduce by half. If you want a very smooth sauce, use a hand blender at this point to blend the sauce. Mount sauce with remaining butter and remove from heat.