Chris Cosentino demonstrates how to work with caul fat at the 2013 Food & Wine Classic in Aspen.
[MUSIC] Hi my name is Chris Cosentino and I'm here at the food and wine classic in Aspen and I'm here to show you how to work with caul fat caul fat is the inner lining of a pig. It's a membrane of fat and we use it to [SOUND] Wrap sausage. So you can see it's quite lacy. Really beautiful. So I'm gonna trim off any of the fat, bulbous pieces. [SOUND] [BLANK_AUDIO] [SOUND] Cut out a nice, little, small portion here. You don't need too much. [BLANK_AUDIO] I'm gonna just take a sausage patty. I have some pre-seasoned ground sausage meat. I'm gonna wet my hands in ice cold water so the sausage doesn't stick. [BLANK_AUDIO] Form a nice patty. [BLANK_AUDIO] I'm gonna press firmly but not too firm. I'm gonna lay that down right in the middle of that confit. And I'm start to enrobe it, kinda like a Christmas package. Not too much, just enough to get it sealed. [BLANK_AUDIO] Tuck it all in. [BLANK_AUDIO] And there you have a crepenette. A sausage wrapped in caul fat. [BLANK_AUDIO]