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.
220 K 3.5/5 (66 reviews)
15 min.
Easy
600 g
4 IngredientsLast modified on: October 3rd 2019
For 600 g, you will need:
300 g belly (streaky) bacon
300 g veal
10 g 
1 g Change these quantities to make:
Change measures:
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.
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.].
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.
221 K5 1 hour 25 min.
This recipe uses (among others)
Belly (streaky) bacon
Like these other recipes: Potatoes with bacon and herbs, Potato wallets, Meatballs, Confit of carrots with bacon, Country-style spring pasta, ... See them all 31
Veal
Like these other recipes: Sliced veal with leeks and mushrooms, Veal Chop With Assortment of Vegetables, Paté en croute (terrine in a pie crust), Veal with mushrooms and green asparagus, Veal Marengo, ... See them all 9
Pepper
Like these other recipes: Warm chicken salad, Fish terrine with spinach and tomatoes, Risotto-style celeriac, Five hours poultry, Oriane's tuna rillettes , ... See them all 628
Other recipes you may also like
Fisherman's Ragout
This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.December 30th 2019108 K4.1 2 hours 20 min.
Rabbit civet "à la normande"
In French cooking, "à la normande" means there are apples involved, as Normandy is famous for them. In this twist on the classic civet, the rabbit meat is cooked on the bone in cider, after marinating overnight. The sauce is made at the end with the cooking juices and cream.March 26th 201766 K4.6 15 hours 3 min.
Cretan salad
A hint of Crete in the flavours of this salad, with a mix of crunchy and soft textures: diced tomatoes, sliced spring onions, feta and tuna.August 29th 201868 K 50 min.
Potimarron and Parmesan tart
This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg.December 12th 201844 K 2 hours 15 min.
Gnocchi alla romana
Gnocchi are a type of pasta made with flour and potatoes or, as here, semolina. For this recipe, the gnocchi are made quite large and cooked "au gratin", topped with grated cheese.July 29th 202052 K 2 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-29)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
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 e-mail address 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.