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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) · 3 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 leaf fat and continue to pound until well combined.

  4. Season with salt and spices to taste.

Form and fry

  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 structure, so the mixture holds together when shaped and fried.
Leaf fat
Adds moisture and richness, keeping the cakes juicy rather than dry during frying.

The step that matters

Pound the veal thoroughly. Pounding breaks down the meat fibres and spreads the fat evenly through the mixture. A well-pounded mass binds when shaped and stays tender, while under-pounded meat crumbles and cooks unevenly.

“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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