Sausagemeat
Sausagemeat is a mixture of fatty pork (belly bacon here) with leaner meat, all minced and seasoned.
In this version I have used veal as the additional meat.
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Last modified on: January 22th 2015
For 600 g, you will need:
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Measures:
How long does it take?
Fulfillment
| Preparation | Start to finish |
|---|---|
| 15 min. | 15 min. |
Preservation:
1 or 2 day in the fridge, covered with plastic film. Freezes very well.Step by step recipe
Stage 1
10 min.
Cut 300 g belly (streaky) bacon* and 300 g veal into medium-sized chunks.I advise you to use smoked bacon to give your sausagemeat a more distinctive flavour.
* See translator's note below.
Stage 2
5 min.
Mince the meat chunks, using the coarse setting.Stage 3
Salt and pepper the minced meat and mix thoroughly. Your sausagemeat is ready.Note the quantity of salt used: 16 g per kilogram of meat. If you are not making the same amount as in this recipe, you can use this small calculator:
Stage 4
Tip: you can also add a little Morteau sausage or other smoked sausage to the meat mixture (but remove the skin first). The smoked flavour will be more pronounced, but this is a matter of personal taste, of course.Remarks
While sausagemeat is, in principal, a mixture of 2 kinds of meat, one fatty and one lean, this is only the basic idea. In France, every good "charcutier" (pork butcher) prepares his own, to a special recipe with his own meats and seasonings.
[Translator's note: French belly bacon ("lard" or "poitrine") is often sold unsliced as a large joint or diced. This is the equivalent of British "streaky" bacon, normally sold ready sliced. Back bacon - such a feature of the great British cooked breakfast - is just not a French thing. Cuts of meat, especially pork, are not always equivalent between the two cultures. I try to translate these on a case-by-case basis that doesn't always suit the website's (very clever) database, so please forgive any ambiguities and inconsistencies that might creep in as a result.].
[Translator's note: French belly bacon ("lard" or "poitrine") is often sold unsliced as a large joint or diced. This is the equivalent of British "streaky" bacon, normally sold ready sliced. Back bacon - such a feature of the great British cooked breakfast - is just not a French thing. Cuts of meat, especially pork, are not always equivalent between the two cultures. I try to translate these on a case-by-case basis that doesn't always suit the website's (very clever) database, so please forgive any ambiguities and inconsistencies that might creep in as a result.].
Nutritional information
How much will it cost?
- For 600 g : 6.06 €
Recipes which use this 1
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Source
Home made.More recipes?
This recipe use (among others) | Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Stuffed pumpkin gratin, Cassoulet, Hamburgers, Rillons de Tours, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All |
 | Veal : You can check-out other recipes which use it, like for example: Veal Chop With Assortment of Vegetables, Escalope of veal in a cream sauce, Paté en croute (terrine in a pie crust), Saltimbocca, Spring veal sauté , ... All |
 | Salt: You can get more informations, or check-out other recipes which use it, for example: Normandy seafood stew, Seared tuna with lemon and lime, Coq au vin, Thaï rice with small vegetables, Purée of Jerusalem artichokes with foie gras, ... All |
 | Pepper: You can get more informations, or check-out other recipes which use it, for example: Cauliflower curry, Lebanese Tabbouleh, Tomato omelette, African style chicken, Creamy risotto with vegetables , ... All |
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