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Pounded Sausage-meat

A sausage-like patty made from pounded veal and pig leaf fat, seasoned with salt and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 pig leaf fat.

  3. 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 mixture.
Pig leaf fat
Adds fat and moisture, keeping the pounded meat juicy and tender when cooked.

The step that matters

Pound the veal thoroughly with the fat. Thorough pounding breaks the meat fibers into a smooth, well-bound paste. If the mixture stays coarse, the cakes may crumble when formed and fried, and the texture will be uneven.

“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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