crépinette

French; small sausage-shaped cakes of minced meat wrapped in fat bacon or pig's caul.

[kray-pih-NEHT; kray-pee-NEHT] French in origin, this small, slightly flattened sausage is made of minced pork, lamb, veal or chicken and sometimes truffles. Crépine is French for "pig's caul," in which a crépinette is wrapped instead of a casing. Crépinettes are usually cooked by coating them in melted butter and breadcrumbs before sautéing, grilling or broiling.