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.
229 K 3.4/5 (69 reviews)
15 min.
Easy
600 g
4 IngredientsLast modified on: October 3rd 2019
For 600 g, you will need:
1 1⁄3 cup belly (streaky) bacon
1 1⁄3 cup veal
1 tablespoon 
¼ teaspoon Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 10 min.
Cut 1 1⁄3 cup belly (streaky) bacon* and 1 1⁄3 cup 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.
227 K5 1 hour 25 min.
This recipe uses (among others)
Belly (streaky) bacon
Like these other recipes: Chicken club sandwich, Sunday night pasta, Spinach parmentier, Stuffed pumpkin gratin, Winemaker's toast, ... See them all 31
Veal
Like these other recipes: Veal with mushrooms and green asparagus, Saltimbocca, Paté en croute (terrine in a pie crust), Spring veal sauté , Veal Marengo, ... See them all 9
Salt
Like these other recipes: Breton galettes (pancakes), Pan-fried potatoes, Jura bread, Liège waffles, Two-olive ciabatta, ... See them all 661
Pepper
Like these other recipes: Crispy potato and mushroom brik rolls, Creamy spinach and potato gratin, Pumpkin (or potimarron) soup, Ham and cheese slices with spring onions, Comtoise tart for Seàn, ... See them all 635
Other recipes you may also like
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid. November 8th 20172.45 M 14.8 1 hour 15 min.
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked. October 3rd 20192.10 M 23.7 7 hours 55 min.
Tarte Jurassienne
This tarte jurassienne (from France's Jura region) has a sweetcrust pastry case, filled with rich hazelnut buttercream and topped with a rosette of apple slices that have been sautéed in Macvin du Jura liqueur. December 30th 201981 K 25 1 hour 20 min.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour. October 3rd 2018237 K4 50 min.
Green hummus
You are probably already familiar with classic hummus. Here's a "green" version, still mainly chickpeas, but with added herbs and vegetables. November 29th 202042 K 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.