The List: Spotted Trotter
With just a few items left to check off on Creative Loafing's Best Dish list (here's hoping they publish a 2015 version!), today's item has been particularly elusive. The biggest delay has really been that the Spotted Trotter's location is in Inman Park, which is a haul from my home. (Note - there is a new location in Krog St. Market - next to the Cockentrice as well as the one on Hosea Williams which is pictured below) The second delay has been that it seems every time I AM in the area, it's Monday and the store is closed on Mondays (the new location at Krog St. Market is open 7 days a week!!). Grrrr. However, the more prevailing problem is they often sell out of crepinettes!
All of this to say is CALL before you drive down and have them set aside what you need! But, finally I pulled my act together enough to buy this unique meat/sausage/deliciousness situation. When I arrived at the butchery, I had no idea what I was looking at. Fortunately, the gentleman behind the counter was gracious enough to give me an education. A "crepinette" is a small, flattened sausage that is wrapped in "caul fat" (the lace fat found around organs) rather than casing.
The unique part of Spotted Trotter crepinettes is they are stuffed with specialty mixes - things like duck & fig or rosemary & lamb. The day I went by they were selling the beef burgundy version. Take whatever they offer!!
Of course, the butcher warned me these bad boys "weren't much to look at" but they would, "melt in your mouth."
I believed him, but how does a newbie prepare said crepinettes? Fortunately, the tutorial was easy to remember (which is good since his instructions vary from what's on their website.)
Simply heat up a couple of tablespoons of olive oil in a deep skillet and cook for five minutes per side. After turning the crepinettes over, baste the second side with the oil.That's it. Utter perfection!! Serve and rejoice in your new find!!