Wayne Gisslen

Basic Pork Forcemeat

Preparation info
  • Yield:

    2

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Before beginning, make sure all equipment and all ingredients are well chilled. Forcemeats must be kept cold at all times to prevent the fat from softening or melting.
    2. Cut the meat and fat into small dice.
    3. Sweat the minced shallots in the butter until soft. Add half of the white wine and reduce by half. Cool completely.
    4. Combine the meat and

    Per 1 ounce (28.35 g): Calories, 150; Protein, 3 g; Fat, 14 g (89% cal.); Cholesterol, 54 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 200 mg.