Pounded Sausage-meat
Ingredients
Directions
Prepare the meat
Chop the veal into small pieces.
Pound the veal thoroughly in a large mortar.
Add half its weight of pig leaf fat and mix well.
Season with salt and spices to taste.
Cook
Form the mixture into cakes.
Fry the cakes in a pan until golden brown.
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, and pounding breaks its fibres into a fine, cohesive texture.
- Pig leaf fat
- Adds fat for moisture and a tender texture, and helps the cakes stay juicy when cooked.
The step that matters
Pound the veal thoroughly. Thorough pounding breaks the meat fibres down so the mixture binds evenly and holds together when formed into cakes. Under-pounded meat stays coarse and can crumble or cook 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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