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Sausagemeat

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.

50,4814.0/5

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Last modified on: January 22th 2015

For 600 g, you will need:

How long does it take?

PreparationStart 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.
Sausagemeat : Photo of step #1 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.
Sausagemeat : Photo of step #2 Mince the meat chunks, using the coarse setting.
Stage 3
Sausagemeat : Photo of step #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:

Total weight of meat: gr.
Salt: gr. Pepper: gr.
Stage 4
Sausagemeat : Photo of step #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.].

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
225384 gr0 gr213 gr
113 %32 %0 %32 %
Per 100 g
CaloriesProteins CarbohydratesFats
36914 gr0 gr35 gr
18 %5 %0 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 600 g : 6.06 €

Note : These prices are only approximate.

Change currency:

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More recipes?

This recipe use (among others)
Veal Veal : You can check-out other recipes which use it, like for example: Escalope of veal in a cream sauce, Paté en croute (terrine in a pie crust), Veal Chop With Assortment of Vegetables, Blanquette of veal, Saltimbocca, ... All
Belly (streaky) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Cassoulet, Roast beef "like they do it in Santa Fe", Cured Pork Belly With Lentils, Rillons de Tours, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Spinach and Comté Loaf, Spaghetti with smoked salmon, Chicken nems, Seafood sauerkraut, Baked leek and Camembert slices, ... All
PepperPepper: You can get more informations, or check-out other recipes which use it, for example: Scallop and leek pancakes, Cod loin with saffron, Red mullet fillets in a quick marinade, Pan-fried salmon with white cabbage, Crispy spinach rolls, ... All

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