Grilled Game Sausage Crepinettes

Course : Grilling
Serves: 4
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1 pound magret of duck with fat
1/2 pound pork butt
1/4 pound pancetta
1 teaspoon cumin seeds
1 teaspoon cinnamon
1 teaspoon salt
1/4 pound caul fat -- (available at specialty butcher shops)
4 tablespoons extra virgin olive oil
2 cloves garlic -- thinly sliced
2 cups kale -- (bitter escarole), cut into 1/2-inch ribbons
1 teaspoon salt
1 teaspoon pepper to taste
2 bottles balsamic vinegar reduced to 20 percent to syrup

Preparation / Directions:

Preheat the grill Cut the duck, pork butt and Pancetta into 1/4-inch cubes. Run the meat through a grinder. The mixture should be quite rough. In a large mixing bowl, combine the ground meat with the cinnamon, cumin and salt. Mix very well. Divide the mixture into 8 equal oval patties, about 1/2-inch thick. Wrap each patty in caul fat. Place the patties under the grill or on the grill and cook through, about 4 to 5 minutes per side. Set aside. In a large 12- to 14-inch sauté‚ pan, heat the olive oil until just smoking. Add the garlic and sauté‚ until very light brown, about 2 minutes. Toss in the kale and sauté‚, stirring quickly, about 2 to 3 minutes, until just wilted but not too soft. Remove from the heat and season with salt and pepper. Divide the mixture equally on 4 plates and serve.

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