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Meat, Classics and bistro fare

Pork crépinettes with roasted potatoes

Pork crépinettes with roasted potatoes is an oven dish for 4 people, ready in 50 minutes, very easy to make, for €2.50 per serving. The key is cooking everything on one baking sheet, potatoes first, then the crépinettes, and never poking the caul fat so the juices stay inside.

Pork crépinettes with herbs, roasted golden in the oven, with crispy potatoes, simple and good.

Pork crépinettes with roasted potatoes
Total time
50 min
Difficulty
Very easy
Cost per person
€2.50
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Summer
The kids
They generally like it

A crépinette is sausage meat wrapped in a thin pork membrane called caul fat, which melts slowly in the oven and turns golden like a crisp skin. Inside, the meat stays moist and well seasoned, needing nothing more than thyme and a dollop of mustard on the side. The potatoes roast just below, soaking up the fat that drips from the crépinettes as they cook.

This is the kind of dish you put in the oven on a weeknight without a second thought, one baking sheet, barely any dishes, and everyone at the table at the same time. Kids like crépinettes because they look like a big golden sausage, with no bones to pick out and no complicated sauce. It's also easy to double when you're having people over without spending the whole evening in the kitchen.

The ingredients

4 people

Butcher

  • Pork crépinettes 8

Fruits and vegetables

  • Potatoes 1.2 kg
  • Onions 2
  • Thyme 4 sprigs

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Mustardoften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Preheat the oven to 200°C. Cut the potatoes into wedges and the onions into wedges.

    Keep the potato skins on, they turn crispy and soak up the fat from the crépinettes.

  2. Toss the vegetables with the oil, thyme, salt, and pepper, then spread them on a baking sheet.

    Spread the vegetables in a single layer so they roast instead of steaming.

  3. Put the potatoes in the oven and let them brown a first time. 20 min

    Flip the potatoes with a metal spatula to release the crust without breaking it.

  4. Add the crépinettes to the sheet and continue cooking. 25 min

    Flip the crépinettes halfway through so the caul fat browns on every side.

  5. Serve the crépinettes golden and crisp with the potatoes and mustard.

    Coarse grain mustard cuts nicely through the richness of the caul fat.

Our tips to get it right

  • Pick firm crépinettes from your butcher, they hold up better in the oven than overly fatty ones that tend to collapse.
  • Cut the potatoes into evenly sized wedges so they all turn golden at the same time, without hard centers.
  • If the baking sheet is too crowded, use two instead of one, vegetables roast better when they aren't touching too much.

The variations

  • Swap the potatoes for sweet potato wedges, they roast in the same amount of time and add a sweeter flavor.
  • For a vegetarian version, replace the crépinettes with legume patties added only for the last 15 minutes of cooking.
  • For kids in a hurry, cut the crépinettes in half before cooking, they cook faster and are easier to share on the plate.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of apple juice
  • Homemade applesauce

Storage

Crépinettes and potatoes keep 2 to 3 days in the fridge in a sealed container. You can freeze them once cooled, for up to 2 months. Reheat in the oven rather than the microwave so the caul fat crisps back up instead of going soft.

Questions about this dish

Can you cook crépinettes in a pan instead of the oven?

Yes, but they release less juice onto the potatoes and you need to watch them constantly. The oven is simpler since everything cooks together on one sheet without close supervision.

Should you poke the crépinettes before baking them?

No, definitely not. The caul fat holds the juices inside, and poking the meat would let them escape, leaving the crépinettes dry.

Can you prepare this dish ahead of time?

You can cut the vegetables and set up the baking sheet a few hours ahead, then bake right before serving. Crépinettes taste best cooked just before you eat.

What mustard goes best with crépinettes?

A coarse grain or strong mustard works well, it cuts through the richness of the caul fat. A milder mustard is better if you're serving kids.

How long does it take to make pork crépinettes with roasted potatoes?

Count 50 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in pork crépinettes with roasted potatoes?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pork crépinettes with roasted potatoes cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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