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Pounded Sausage-meat

A sausage made by pounding veal and leaf 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

  1. Chop the veal into small pieces.

  2. Pound the veal thoroughly in a large mortar with the leaf fat.

  3. Season with salt and spices according to your preference.

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
Forms the lean, meaty base that gives the sausage its body and bite.
Leaf fat
Adds richness and moisture, keeping the pounded meat tender and juicy when cooked.

The step that matters

Pound the veal thoroughly with the leaf fat. Thorough pounding breaks the meat fibres and blends the fat evenly through the mixture. This creates a smooth, cohesive texture that holds together when formed into cakes, and prevents dry or crumbly patches after frying.

“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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