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.
In this version I have used veal as the additional meat.
85,3553.7/5 for 31 ratings
Grade this recipe: Last modified on: October 3rd 2019
For 600 g, you will need:
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.
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:
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.].
[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 % |
How much will it cost?
- For 600 g : 6.06 €
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.
61,5565/5 for 13 ratings 1 hour 23 min.
Source
Home made.More recipes?
This recipe uses (among others) | Veal : You can check-out other recipes which use it, like for example: Blanquette of veal, Paté en croute (terrine in a pie crust), Veal Chop With Assortment of Vegetables, Saltimbocca, Escalope of veal in a cream sauce, ... All |
 | Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Meatballs, Potato wallets, Chicken club sandwich, Stuffed pumpkin gratin, Confit of carrots with bacon, ... All |
 | Salt: You can get more informations, or check-out other recipes which use it, for example: Small ratatouille with , Scallop and leek pancakes, Preserved tomatoes, Gravlax, Oatmeal cake, ... All |
 | Pepper: You can get more informations, or check-out other recipes which use it, for example: Seafood sauerkraut, Mexican-style pork medallions , Cheese Soufflé, Lille style chicken, Tomatoes Provençal, ... All |
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