1,561 easy and fully explained recipes, with +66K photos and 78 videos

Sausagemeat

Name: Sausagemeat
Prep time: 15 min
Total time: 15 min
Yield: 600 g
Cuisine: French
Ingredients: 300 g belly (streaky) bacon; 300 g veal; 10 g salt; 1 g pepper

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.

245 K 3.4/5 (72 reviews)

15 min.

Easy

6.10 €

600 g

4 Ingredients

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: 615 grams

Times for this recipe

Preparation: 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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	80 RDI=30 %	0	210 RDI=30 %	2,250 RDI=110 %	9,430 RDI: 110 %
Per 100 g	10 RDI=5 %	0	30 RDI=5 %	370 RDI=20 %	1,540 RDI: 20 %

How much will it cost?

For 600 g : 6.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using 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.
266 K5 1 hour 25 min.

This recipe uses (among others)