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.
68,3494/5 for 27 ratings
Grade this recipe:

Last modified on: October 3rd 2019

For 600 g, you will need:

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

How long does it take?

Time required for this recipe:
PreparationStart 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.
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:
Meats : grams

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
Energetic valueProteins CarbohydratesFats
2,253 Kcal or 9,433 Kj84 gr0 gr213 gr
113 %32 %0 %32 %
Per 100 g
Energetic valueProteins CarbohydratesFats
369 Kcal or 1,545 Kj14 gr0 gr35 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?

Note : These prices are only approximate

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Some recipes that use this recipe

Stuffed cabbage leaves
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) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Rabbit terrine, Confit of carrots with bacon, Eggs Arsène, Pâté de campagne, Tartiflette, ... All
Veal Veal : You can check-out other recipes which use it, like for example: Saltimbocca, Veal Chop With Assortment of Vegetables, Paté en croute (terrine in a pie crust), Blanquette of veal, Escalope of veal in a cream sauce, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Fried eggs with tomatoes, "BN style" chocolate-filled biscuits, Green asparagus omelette, Caramelized Onions, Beurre d'escargot, ... All
PepperPepper: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Chinese Soup, Crispy potato galette with leeks, Spinach and ricotta ravioli, Courgette tart with mint, ... All

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