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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.

123,4473.6/5 for 38 ratings

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Last modified on: October 3^rd 2019

For 600 g, you will need:

0 300 g belly (streaky) bacon
1 300 g veal
2 10 g salt
3 1 g pepper
Total weight: 611 grams

Change these quantities to make: 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.

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.].

Keeping:

1 or 2 day in the fridge, covered with plastic film. Freezes very well.

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 €

Change currency:

Note : These prices are only approximate.

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.
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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: Hamburgers, Pâté de campagne, Larded pork tenderloin, Rillons de Tours, Potatoes with bacon and herbs, ... All
	Veal : You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Spring veal sauté , Blanquette of veal, Escalope of veal in a cream sauce, Veal Chop With Assortment of Vegetables, ... All
	Salt: You can get more informations, or check-out other recipes which use it, for example: Vegetable rosette tart, Du Barry soup, Pea risotto "mantecare", Larded pork tenderloin, Firied fillet of sea bream with polenta, ... All
	Pepper: You can get more informations, or check-out other recipes which use it, for example: Potato and two ham gratin, Hotpot my grandmother's way , Spinach and ricotta ravioli, Boeuf (beef) bourguignon, Foie gras cured in salt, ... All

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