Chicken and Spinach Crepinettes

• 6 ounces bunch spinach, not baby leaves
• 1/2 pound ground chicken
• 6 ounces ground pork
• Small pinch of freshly grated nutmeg
• Small pinch of ground cloves
• 1/4 teaspoon powdered ginger
• 1/8 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly ground white pepper
• Scant 1/2 teaspoon kosher salt
• 1/2 pound caul fat, soaked and rinsed (see page 154), optional
• 6 large fresh basil leaves
• Extra virgin olive oil, if cooking on the stove top

1. To prepare the spinach, chop the leaves and stems all the way down to the roots and wash them in a large bowl of water.
2. Reserve the roots for another dish.
3. Lift out the spinach and place it, still moist, in a medium saucepan or microwave-safe bowl.
4. Cover and cook over medium heat on the stove top or in the microwave until wilted but still bright green, about 4 minutes either way.
5. Drain in a colander and set aside to cool completely.
6. To make the sausage, combine the chicken, pork, nutmeg, cloves, ginger, coriander, black and white peppers, and salt in a medium bowl.
7. Gently squeeze any remaining water out of the spinach and add it to the bowl.
8. Mix with your hands, without kneading, until well blended.
9. Form the sausage into 6 patties about 3 inches in diameter.
10. If using caul, cut it into 5-inch squares.
11. Place a basil leaf in the center, set a patty on top, and fold up the caul to enclose it.
12. Cover and refrigerate until thoroughly chilled, at least 2 hours or up to 2 days.
13. When ready to cook, prepare a medium-hot grill, or film a large, heavy skillet with oil.
14. Place the sausages on the grill directly over the heat source, or in the skillet over medium-high heat.
15. Cook, turning twice, until nicely golden on both sides and no longer pink in the center but still moist, about 20 minutes total either way.
16. If you did not use caul, press a basil leaf on each patty.
17. Transfer to a platter and let rest for 5 minutes to allow the juices to settle before serving.

spinach, ground chicken, ground pork, nutmeg, ground cloves, powdered ginger, ground coriander, freshly ground black pepper, freshly ground white pepper, kosher salt, caul fat, fresh basil, extra virgin olive oil

Taken from www.epicurious.com/recipes/food/views/chicken-and-spinach-crepinettes-389527 (may not work)