This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
248 K 3.4/5 (72 reviews)
15 min.
Easy
6.10 €
600 g
4 IngredientsLast modified on: October 3rd 2019
300 g belly (streaky) bacon
300 g veal
10 g 
1 g 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 | 84 RDI=129 % | 0 | 213 RDI=292 % | 2,253 RDI=113 % | 9,433 RDI: 113 % |
| Per 100 g | 13 RDI=21 % | 0 | 34 RDI=48 % | 368 RDI=18 % | 1,544 RDI: 18 % |
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.
272 K5 1 hour 25 min.
This recipe uses (among others)
Belly (streaky) bacon
Like these other recipes: Rabbit terrine, Stuffed pumpkin gratin, Avengers' potatoes, Cassoulet, Pâté de campagne, ... See them all 32
Veal
Like these other recipes: Veal Marengo, Blanquette of veal, Veal Chop With Assortment of Vegetables, Sliced veal with leeks and mushrooms, Saltimbocca, ... See them all 9
Salt
Like these other recipes: Croustipatates, Cheese Soufflé, Sautéed Green Vegetables in pan, Scallops with green asparagus tips and parmesan, Italian-style gourmands peas, ... See them all 699
Pepper
Like these other recipes: Bisto-style canapés, Fish fillet in express cooking envelope, Gratin of leeks with Morbier cheese, Cauliflower coconut curry, Celery purée, ... See them all 666
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017786 K 313.8 40 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way. December 23th 2017583 K5 2 days 16 hours 30 min.
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken. December 27th 2020726 K 84.5 6 hours 25 min.
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread. October 13th 2010406 K4 6 hours 30 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012352 K 24 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.