forcemeats

Forcemeat is a seasoned meat mixture used as a filling in many charcuterie products, produced by grinding or finely chopping meat with fat, liquid, and sometimes bread or eggs until it forms a cohesive paste. The term originates from French, where forcing meat through a grinder or sieve binds the ingredients into a uniform mass. Forcemeat serves as the basis for sausages, pâtés, terrines, quenelles, croquettes and other formed products.

Texture and composition vary by recipe. Coarse forcemeat uses larger meat particles and less emulsification; fine or smooth forcemeat is more thoroughly ground. Emulsified forcemeat, also called mousseline, is an ultra-smooth mixture with higher fat content, often stabilized with cream and egg; country-style forcemeat is intermediate and may include breadcrumbs or offal such as liver. Some preparations are built from a single grind, others from double grinding or emulsification to achieve a specific texture.

Typical preparation involves selecting meat and fat, removing connective tissue and sinews, grinding through a plate, mixing with liquid (ice water, milk, or stock), binder (bread panade or eggs), and seasonings. The mixture is gently blended to avoid fat melt-out, and is chilled during processing. In some cases the forcemeat is whipped or emulsified with a mixer or food processor to improve stability.

Common uses include sausages (fresh and cured), pâtés and terrines, quenelles, croquettes, and terrines. Meats used are usually pork, beef, veal, poultry, or game; fish forcemeats also exist for quenelles and fish sausages. The technique has long been central to traditional European charcuterie and varies by region and producer.