Pounded Sausage-meat
Ingredients
Directions
Prepare the meat
Chop the veal into small pieces.
Pound the veal thoroughly in a large mortar.
Add half the weight of the veal in pig leaf fat and continue to pound.
Season with salt and spices to taste.
Form and fry
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
- Provides the main meat body that pounding breaks down into a cohesive, tender mixture.
- Pig leaf fat
- Adds fat that keeps the cakes moist and adds richness during frying.
The step that matters
Pounding the veal and fat thoroughly. Pounding breaks the meat fibres into a smooth, cohesive paste that holds together when shaped. Under-pounded meat produces crumbly cakes that 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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