Sausagemeat


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.
143K 44 3.5
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Last modified on: October 3rd 2019

Keywords for this recipe:Sausage meatMeatPorkVeal
For 1 kg 800 g, you will need:
  • 1 belly (streaky) bacon 900 g belly (streaky) bacon
  • 2 veal 900 g veal
  • 3 salt 30 g salt
  • 4 pepper 3 g pepper
  • Total weight: 1,833 grams

Change these quantities to make: 200 g 300 g 600 g 1 kg 200 g 1 kg 800 g
How long does it take?
Time required for this recipe:
PreparationStart to finish
15 min.15 min.

Step by step recipe


Stage 1 - 10 min.
Sausagemeat : Photo of step #1
Cut 900 g belly (streaky) bacon* and 900 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.
Sausagemeat : Photo of step #2
Mince the meat chunks, using the coarse setting.

Stage 3
Sausagemeat : Photo of step #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:
Meats : grams

Stage 4
Sausagemeat : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
6,759 Kcal or 28,299 Kj252 gr0 gr639 gr
338 %97 %0 %97 %
Per 100 g
Energetic valueProteins CarbohydratesFats
369 Kcal or 1,545 Kj14 gr0 gr35 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 800 g : 18.18 €

Change currency:

Note : These prices are only approximate.

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Source
Home made.
This recipe uses (among others)
Veal Veal : You can check-out other recipes which use it, like for example: Escalope of veal in a cream sauce, Blanquette of veal, Veal Marengo, Veal Chop With Assortment of Vegetables, Spring veal sauté , ... All
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