Sausage Forcemeat

Name: Sausage Forcemeat (Quenelles de Saucisses)
Cuisine: United States
Ingredients: A Sprig Each of Thyme and Parsley; Salt and Pepper to Taste; A Pinch of Grated Nutmeg; A Bay Leaf; 2 Square Inches of Lean Raw Ham; ¼ Pound of Fresh Pork

Quenelles de Saucisses

Preparation info

Difficulty
Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

¼ Pound of Fresh Pork
2 Square Inches of Lean Raw Ham
A Spr

Americas
United States
Gluten-free
New Orleans

Method

Hash the pork; season well with salt and pepper, according to taste, adding a pinch of grated nutmeg and the chopped herbs and minced ham. Hash all very fine and make into small Balls and use as desired. This is a nice garnishing for meat when served with sauces.