Crepinette is a lovely and fancy-sounding word for ground meat wrapped in caul fat.
Essentially, it’s fresh sausage that you can make at home without the time-consuming struggle of stuffing ground meat into casings.
Caul fat is a lacey, fatty membrane that lines the stomach cavity of pigs (and cows and sheep, although you’ll mostly just see pork caul fat sold). The thin, edible netting looks delicate, but it’s quite sturdy and easy to work with. In this recipe, caul fat is used to wrap sausage patties, but it can also be used to wrap meatballs, meatloaf, and roasts. Caul fat holds meat together, gives it shape, and bastes the meat with fat as it cooks, keeping it moist. It’s sort of like wrapping something in very, very thin bacon that becomes invisible when cooked.