Crépinette is a technique of wrapping coarse-cut sausage meat in caul fat, or if you want the nitty gritty term, intestinal membrane. Here we’ve combined pork sausage with spices, diced apricot and chopped pistachios. Once you’ve wrapped and begun frying, the caul melts into the surface, imparting moisture and flavor. Serve these “sausage parcels” with a fresh salad or mashed potatoes or both. Get the recipe for Crepinettes (Pork Sausage Patties) with Apricots and Pistachios.