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Pounded Sausage-meat

A sausage made by pounding veal and pig fat, seasoned, formed into cakes, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 pig fat and continue to pound until well combined.

  4. Season with salt and spices to 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 lean meat that forms the body of the sausage mixture.
Pig fat
Adds fat that keeps the cooked sausage moist and gives it a tender texture.

The step that matters

Pound the veal thoroughly. Pounding breaks the meat fibres down so the mixture binds smoothly with the fat. Under-pounded meat stays coarse and crumbly, so the cakes may fall apart when 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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