Chicken and Spinach Crepinettes - spinach

Method

• 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.
• Reserve the roots for another dish.
• Lift out the spinach and place it, still moist, in a medium saucepan or microwave-safe bowl.
• 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.
• Drain in a colander and set aside to cool completely.
• To make the sausage, combine the chicken, pork, nutmeg, cloves, ginger, coriander, black and white peppers, and salt in a medium bowl.
• Gently squeeze any remaining water out of the spinach and add it to the bowl.
• Mix with your hands, without kneading, until well blended.
• Form the sausage into 6 patties about 3 inches in diameter.
• If using caul, cut it into 5-inch squares.
• Place a basil leaf in the center, set a patty on top, and fold up the caul to enclose it.
• Cover and refrigerate until thoroughly chilled, at least 2 hours or up to 2 days.
• When ready to cook, prepare a medium-hot grill, or film a large, heavy skillet with oil.
• Place the sausages on the grill directly over the heat source, or in the skillet over medium-high heat.
• 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.
• If you did not use caul, press a basil leaf on each patty.
• Transfer to a platter and let rest for 5 minutes to allow the juices to settle before serving.