Poach-Testing Forcemeats

When all seasonings are added and the protein development and emulsification of the forcemeat is complete, test and evaluate both its texture and flavor before proceeding to the next step in your preparation. This should be done every time you make any type of forcemeat, whether you are using a new formula or one that is familiar to you. It is far better to discover your forcemeat is poorly seasoned or lacks fat while it is still in the mixer bowl than to realize your cooked sausage or terrine lacks flavor or has a dry mouthfeel.