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.
221 K 3.5/5 (66 reviews)
15 min.
Easy
1 kg 800 g
4 IngredientsLast modified on: October 3rd 2019
For 1 kg 800 g, you will need:
900 g belly (streaky) bacon
900 g veal
30 g 
3 g Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 10 min.
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.
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 | 250 RDI=100 % | 0 | 640 RDI=100 % | 6,760 RDI=340 % | 28,300 RDI: 340 % |
| Per 100 g | 10 RDI=5 % | 0 | 30 RDI=5 % | 370 RDI=20 % | 1,540 RDI: 20 % |
How much will it cost?
- For 1 kg 800 g : 18.20 €
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: Larded pork tenderloin, Spinach parmentier, Involtini-Style Filet Mignon , Broken eggs with mushrooms, Hamburgers, ... See them all 31
Veal
Like these other recipes: Paté en croute (terrine in a pie crust), Veal with mushrooms and green asparagus, Sliced veal with leeks and mushrooms, Spring veal sauté , Escalope of veal in a cream sauce, ... See them all 9
Salt
Like these other recipes: Breton Sandwich, Chicken "cantina", Fresh spinach with cream, Gâteau Nantais, Crème de foie gras, ... See them all 653
Pepper
Like these other recipes: Chicken "cantina", Ramekins of duchess potatoes, Chicken pie, Quiche Bretonne, Salt cod brandade, ... See them all 629
Other recipes you may also like
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.February 21th 2011267 K4.1 40 min.
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.August 21th 2019388 K4 1 hour 20 min.
Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.November 6th 2017444 K3.8 1 hour 7 min.
Caramelized brioche with pear and kiwi
This "classy restaurant" style dessert consists of a sort of dish made of caramelized brioche filled with a mix of pear compote and kiwi salad with vanilla, served surrounded by real custard (crème anglaise).April 29th 2012105 K 15 45 min.
Beetroot and cream cheese verrines
Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.May 29th 2013115 K5 2 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.