Pounded Sausage-meat
Ingredients
Directions
Prepare the mixture
Chop the veal finely.
Pound the veal thoroughly in a large mortar.
Add the pig leaf fat, salt, and spices, mixing well.
Cook
Form the mixture into cakes.
Fry the cakes 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
- Forms the main body of the sausage, and pounding breaks its fibres into a fine, cohesive texture.
- Pig leaf fat
- Adds richness and moisture, keeping the lean meat juicy as the cakes cook.
The step that matters
Pound the veal thoroughly. Thorough pounding breaks the meat fibres down so the mixture binds into a smooth, cohesive paste. Under-pounded veal stays coarse and may crumble when shaped and fried.
“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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