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Examples
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At the restaurant, sausages—be they crepinettes (a thin, flat French sausage wrapped in caul fat) or boudin blanc (a delicate pork, veal and cream sausage)—are made weekly.
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Made up thick crepinettes on Hole E Smokes silicone mats, smoked in GrillDome over pecan wood.
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Made up thick crepinettes on Hole E Smokes silicone mats, smoked in GrillDome over pecan wood.
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Mixed grill of wild boar tenderloin, beef cheek and kale crepinettes and
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I swear I’m going to take a road trip down to California just to pick up some crepinettes and bacon.
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