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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.

204K 3.5/5 based on 66 reviews

Last modified on: October 3^rd 2019

Keywords for this recipe:

For 1 kg 200 g, you will need:

1 1 lb + 5.1 oz belly (streaky) bacon
2 1 lb + 5.1 oz veal
3 0.7 oz salt
4 0.07 oz pepper

Change these quantities to make: 200 g 300 g 600 g 1 kg 200 g 1 kg 800 g

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Start to finish
15 min.	15 min.

Step by step recipe

Stage 1 - 10 min.

Cut 1 lb + 5.1 oz belly (streaky) bacon* and 1 lb + 5.1 oz 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,506 Kcal or 18,866 Kj	168 gr	0 gr	426 gr
225 %	65 %	0 %	65 %

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 1 kg 200 g : 12.12 €

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

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See all recipes that use it

This recipe uses (among others)

	Veal : You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Sliced veal with leeks and mushrooms, Veal with mushrooms and green asparagus, 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, Country-style spring pasta, Fried egg in bread, Hamburgers, "Land and sea" kebabs, ... All
	Salt: You can get more informations, or check-out other recipes which use it, for example: Duo of slow-cooked pork, Fillet of beef in a rosemary crust, Potato Waffles with Smoked Salmon, Green bean and potato salad with paprika, Pork Chops Champvallon style, ... All
	Pepper: You can get more informations, or check-out other recipes which use it, for example: Quick chicken curry, Escalopes in a sesame crust, Steamed leeks with morel sabayon, Thin endive tart, Moussaka, ... All

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