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Pounded Sausage-meat

A sausage made by pounding veal and leaf fat, seasoned with salt and spices, then formed into cakes and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Pounded Sausage-meat

Ingredients

Directions

Prepare the meat

  1. Chop the veal into small pieces.

  2. Pound the veal thoroughly in a large mortar.

  3. Add the leaf fat and continue to pound until well combined.

  4. Season with salt and spices to your taste.

Cook

  1. Form the mixture into cakes.

  2. Fry the cakes in a pan until cooked through.

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 meaty body of the sausage, and pounding breaks its fibres into a fine, cohesive mass.
Leaf fat
Adds moisture and richness, keeping the cakes juicy as they cook.

The step that matters

Pound the veal thoroughly. Thorough pounding breaks the meat into fine, sticky fibres so the mixture binds together and holds its shape when formed into cakes. Under-pounded meat stays crumbly and can fall apart in the pan.

“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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