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Pounded Sausage-meat

A sausage made by pounding veal and pig fat, seasoned, 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 half its weight of pig leaf-fat and mix well.

  4. Season with 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 lean meat and body of the sausage mixture when pounded finely.
Pig leaf-fat
Adds fat that keeps the mixture moist and tender during frying.

The step that matters

Pound the veal thoroughly. Pounding breaks the meat into fine, cohesive fibres so the mixture holds together when formed into cakes. Under-pounded meat stays coarse, crumbles and binds poorly with the fat.

“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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