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Pounded Sausage-meat

A sausage made by pounding veal and pig fat, seasoned with salt and spices, formed into cakes and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Pounded Sausage-meat

Ingredients

Directions

Prepare the meat

  1. Chop the veal into small pieces.

  2. Pound the veal thoroughly in a large mortar.

  3. Add the pig leaf fat and mix well.

  4. Season with coarse sea salt and spices to taste.

Cook

  1. Form the mixture into cakes.

  2. Fry the cakes in a pan until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Veal
Provides the main meat body, which pounding breaks down into a fine, cohesive texture.
Pig leaf fat
Adds fat and moisture, keeping the cakes juicy and tender when cooked.

The step that matters

Pound the veal thoroughly in a large mortar. Pounding breaks the meat fibres into a fine, cohesive paste, so the mixture binds well and the cakes hold their shape. Under-pounded meat stays coarse and crumbles when formed and fried.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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