Cooking-ez.com

1,059 easy and fully explained recipes, with 12,866 photos and 77 videos

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.

73,3633.8/5 for 29 ratings

Grade this recipe:

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

Change currency:

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.
53,8515/5 for 13 ratings 1 hour 23 min.

See all recipes that use it

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, Cured Pork Belly With Lentils, Roast beef "like they do it in Santa Fe", Potato wallets, Meatballs, ... All
	Veal : You can check-out other recipes which use it, like for example: Blanquette of veal, Paté en croute (terrine in a pie crust), Spring veal sauté , Saltimbocca, Veal Chop With Assortment of Vegetables, ... All
	Salt: You can get more informations, or check-out other recipes which use it, for example: Aligot, Special small breads, Raw beetroot salad, Oven-roasted Sprouts, "Oeufs rabattus" with leeks, ... All
	Pepper: You can get more informations, or check-out other recipes which use it, for example: Smoked salmon sacristains, Pork medallions with "full" turnips, Stuffed pumpkin gratin, Green avocado salad, Salmon chard rolls, ... All

Other recipes you may also like

Potato gratin

This classic French recipe is made with sliced potatoes baked in milk and browned on top.
84,936 14.6/5 for 14 ratings 1 hour 47 min.

Morteau sausage

In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.
288,546 34.1/5 for 10 ratings 1 hour 31 min.

How to prepare cabbage

Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
62,239 14/5 for 12 ratings 43 min.

Potato purée

The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.
55,0665/5 for 13 ratings 1 hour 35 min.

Gratin slices with spinach

A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach.
20,4574.1/5 for 19 ratings 1 hour 33 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.