Check out the recipe: www.allrecipes.com/Recipe/245942/Crepinettes-Pork-Sausage-Patties-with-Apricots-and-Pistachios/

I was waiting for ''Insane in the membrane'' THE WHOLE TIME. You have pleased my pun-dose of the day.

You should blot fat with a slice of bread instead of a paper towel. You can fry/toast it after and add it to your meal for some extra delicious flavor.

Every time you say "You are the _____ of your _____" it brings a smile to my face!

I honestly thought from the thumbnail that this was a recipe for a glorified glazed pastry.....

Never heard of caul fat before. Learn something new watching foodfishes. Thanks Chef John.

4:50 anyone else loved the effect of the vapor hitting the lid? lol I don't know why it looked so cool...

Your videos are always a pleasure to watch. Why do I always watch these when im hungry? I must be a masochist.

i feel like you could do one of these in the flavor profile of a breakfast sausage and make an absolutely insane breakfast sandwich w/ an egg and cheese on top

Caul fat -- this is an offal recipe, John.

Thanks Uncle Chef John! You've helped me realize that beauty isn't really only skin deep. It's all around the organs too.

Just made my mouth water again, Chef. I'll try this one over the weekend!

Hey Chef John. You have literally allowed me to fool people into thinking I'm some first rate chef! I'm not kidding! My friends and family consider me the best cook they know. Funny thing? I literally copy your recipes.

I reliriously watch all your videos. Your videos helped me through depression. Please don't stop making new videos. Thank you

Looks amazing! I thought I'd be creeped out about the cault fat stuff, but that pattern looks really cool. Just like lace, like you said.

I'm a meat packer in NYC and never heard of this before today thanks for the knowledge

I thought these were oatmeal cookies from the thumbnail. I'm ashamed of myself.

We definitely need more organ meat/offal recipes from you, Chef John.

Those look so cool before cooked.

As a Cypress Hill fan, you sir won the internet.... FOREVER!!

Chef John. You ARE the best.

You are not allowed to use what?

Am I the only one who looked at the raw version of this and expected a alien face-hugger to burst out?

Freshly ground black pepper!!!

Never heard of this before, but it looks amazing!! Thank you chef John, always enjoyed your vids.

I come here just for the pun. Just kidding. Your recipes are awesome, but your puns are what I live for.

I found what gives Chef John that distinctive voice: every sentence has a high-pitched "middle". It's like a mountain of pitch...he builds into it low, reaches a squeaky middle of the sentence, and then lets it down at the end. (Try it! Read that last sentence aloud with his technique.)

"insane in the membrane" genius can't stop laughing hahaha. Love your videos.

God, this is the first foodwishes video I can't watch because of that membrane. I may just fast forward to the very end to see the final result.

This video brought me back to Garde Manger class in culinary school.

I admire your passion for food.

Superb Chef! I would substitute the apricots & pistachios for pine nuts @ ground fennel seed only because hubby hates fruit with meat. Thank you :)

the membrane just makes me cringe so much. I just wanna slice it up and take my eyes out and throw it somewhere away into space.

You couldn't be less talented at voice over.

Now that's a good sausage recipe!!!

Interesting recipe , have to try it sometimes , looks so good

In northern Italy our ancestors used to wrap pork liver in that membrane and quickly cook it on the grill. Delicious.

When cooked it looks real good but the thumbnail looks like something from evil dead

I asked my butcher for coarsely ground pork for sausage, and he informed me that they don't grind pork. My butcher sucks.

Chef John that looks delicious

Very simikar to seftalia from cyprus!

Hey chef John, it's been a few years since I watched one your videos. You're still very funny and informative, however I have noticed that you speak faster and have this upwards leaning inflection in your narration that I find distracting now, than you used to. Not hating, just an observation. You are still my favorite food blogger and I will always love seeing your elegantly simple recipes, techniques, and humorous witticisms. Enjoy!

In Singapore, we do a pork sausage called ngoh hiang with the lacy fat. Most people use bean curd skin these days, but my mother's (great grandmother's) recipe still uses the traditional fat wrapper instead. Now I know it's called caul fat...

I'm going to use this recipe with an Asian twist. Thanks.

Interesting. In South Africa there is a traditional version where the filling is chopped kidney and is grilled over an open fire. It's called 'skilpadjies' which translates to tortoises. Named after the pattern the membrane makes, which is reminiscent of a tortoise shell. Very tasty but much less refined. I'd love to try this version.

Chef, that was the best "And as always~ Enjoy~" ending yet. ;D

I am drooling!

Chef John is such a hip hop head! 🙌🏾🙌🏾

this is just great!

my grandma made these with an egg inside, finally thanks to you I know what that thing is called ^_^

Chef .... your Crepinettes look Awesome! :)

Fun fact: a kind of crepinette is a traditional Cypriot dish, called σεφταλιά (pl. σεφταλιές; [`shefta'lya]), typically made with coarse-ground pork, finely diced onions, parsley, cinnamon, salt and ground black pepper, using caul fat from sheep.

Chef John .... you rule !!!!!

Another awesome use for caul fat is "skilpadjies" (Afrikaans for a small tortoise). It does not contain any tortoise, it just got he name because of the look when cooked. Serve with pap (maize porridge similar to polenta) and you have another winner!

This should be the number one recipe on keto cook books.

Now thats something I didnt even know it existed. Thank for that John. Allthough I also would like to see some more lean recipes as I always try to reduce fat and sugars. Keep up the good work :)

Insane in the membrane is probably your best pun yet.

This looks delicious!!! In our country they use it and fill it with lamb liver, herbs etc., and it is called 'skilpadjies" which translates to "small tortoise". I will definitely give this a try!!!

My Lola makes caul-fat-wrapped _embutido_ like this mixed with finely chopped pickled relish, carrots and raisins, with a hotdog and omelette in the middle, shaped like a huge sausage. Steamed then deep-fried.🤤

Looks really tasty!

I was horrified at first and then once the cooking began I was drooling all the way to the end.

If your a hunter, the caul fatt is just as good and there is absolutely no gamminess to it. trust me.

From the thumbnail they looked like Christmas cookies.

i want to be married to you and eat your food everyday

we make something similar in our country but larger and with lamb meat, anyway great recipe

Its in ythe midle of the night i have no food in store im hungry AF why do i keep watching these?

Brilliant dish! I'm suddenly very hungry. 😎

I love you chef John

chef anorher way of doing would barbecued. this is how they do it in egypt as its very popular there and they call it Tarb. however it is doing using beef of lamb and without the dry fruits or pistachio and they role it like a thick sausage wrap it with the fatty membrane and barbecue it and it taste devine.

Im going to use ground chicken and no pistachios. Cant wait to try it!

Hey Chef John! What about using crepinettes for a wrapping before putting it in puff pastry... would you have to brown it first? or would the crepinette melt in anyway?

Finally figured it out, you sound like my fave comedian, Paul F. Tompkins!!!

Could you do a video on making New Orleans-style beignets?

It's a little funny, because here in Denmark, a crepinet has noting to do with a sausage :) It's a pattie of half pork, half beef, mixed with some onion, salt and pepper, and an egg to combine it all. Then the patties are coverd in breadcrumbs and fryed in a pan.

This looks very delicious!!

"Insane in the membrane" - ugh fine, take the damn thumbs up already.

look delicious.. I was thinking put other meat such as rabbit.. it looks good? thank u Chef.

Please please please wasabi peas ha ha ha. I seriously need this recipe from you!! I have made quite a few of your recipes and have enjoyed them. A lot of the reviews from ones done online are not good :-(

I remember making this is my Grande Manage class at the Lre Cordon Bleu.

Wow this is very similar to the "seftalies" that are very traditional in Cyprus!

"Fat vein membrane" I will never unhear those words.

chef john, its about time you do some sheftalia, given that you now have experience with the membranes.

Apricots? Jacques Pepin would approve!

Hello chef.. When you say pre heat an oven at what temperature should that be ?

Hey chef john, what brand of knives do you use? how should i go about shopping for my first set of not crappy knives?

what do you think of a dried cranberry + hazelnut mix in this ?

I know chef John wont see this but if you do please help me out. in south africa they sell something called a skilpadjie. its basically like this but with ground liver. it is extremely delicious on the bbq or as they say the braai. ive tried making it but it is too damn hard working with ground liver. dont know how they keep it from going everywhere.

I just LO-VE the FRESH-LY anything ;))

I've never seen anything like that before. It looked good when it was done though!

Chef, you are the mary antoinette of your crapanette

what are some other ideas of ingredients to mix into the ground pork?

Another recipe to add to the list recipes I’ll never get around to making

Your plate so clean, looks like you buy brand new plate for every single video you make.

it seems like this would be awesome on a burger bun.

This one is super weird but it looks super tasty

My sausage is the most beautiful sausage in the world

do i have to use pork or can i use beef or any other meat product?

no doubt it will taste good, but were im from we use egg wash and bread crumbs, or panko.

This looks like a rissole. But awesomer.

Our butcher used to sell ready to cook crepinettes. Unfortunately the younger generation has taken over and no more crepinettes.