Step by step recipe:

  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.
  2. 5 min.Sausagemeat : Photo of step #2
    Mince the meat chunks, using the coarse setting.
  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.
  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.


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.].

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