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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.

79,5493.7/5 for 31 ratings

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Last modified on: October 3^rd 2019

For 600 g, you will need:

1 300 g belly (streaky) bacon
2 300 g veal
3 10 g salt
4 1 g pepper
Total weight: 611 grams

Change those ingredients for: 200 g 300 g 600 g 1 kg 200 g 1 kg 800 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
15 min.	15 min.

Keeping: 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.].

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,253 Kcal or 9,433 Kj	84 gr	0 gr	213 gr
113 %	32 %	0 %	32 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
369 Kcal or 1,545 Kj	14 gr	0 gr	35 gr
18 %	5 %	0 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules 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

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Some recipes that use this recipe

Stuffed cabbage leaves

The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven.
58,3555/5 for 13 ratings 1 hour 23 min.

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Source

Home made.

More recipes?

This recipe uses (among others)

	Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Fried egg in bread, Eggs Arsène, Hamburgers, Surf and turf club sandwich, Stuffed pumpkin gratin, ... All
	Veal : You can check-out other recipes which use it, like for example: Escalope of veal in a cream sauce, Spring veal sauté , Blanquette of veal, Paté en croute (terrine in a pie crust), Saltimbocca, ... All
	Salt: You can get more informations, or check-out other recipes which use it, for example: Pitta bread, Spinach on toast with bechamel, Late Winter Soup with Fresh Spinach, Pizza dough, Potimarron and leek soup, ... All
	Pepper: You can get more informations, or check-out other recipes which use it, for example: Rémoulette dressing, Gratin slices with spinach, Sauce Normande (for fish), Steak burger topped with egg, Canapés of red mullet with poppy seeds, ... All

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