Pounded Sausage-meat
Ingredients
Directions
Prepare the mixture
Chop the veal into small pieces.
Pound the veal thoroughly in a large mortar.
Add the pig leaf fat and continue to pound until well combined.
Season with salt and spices to taste.
Cook
Form the mixture into cakes.
Fry the cakes in a pan until cooked through.
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 texture.
- Pig leaf fat
- Adds fat and moisture so the pounded meat stays tender and juicy when fried.
The step that matters
Pound until well combined. Thorough pounding breaks the meat fibres and distributes the fat evenly through the mixture. Under-pounding leaves uneven texture and pockets of fat, so the cakes may 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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