kødhakket

Kødhakket is a Danish term that translates to "minced meat" or "ground meat" in English. It refers to meat that has been mechanically chopped or ground into small pieces. This process is typically done using a meat grinder or a food processor. Kødhakket can be made from various types of meat, including beef, pork, lamb, or a mixture of these.

The texture and fat content of kødhakket can vary depending on the cut of meat used and the fineness of the grind. Finer grinds are often preferred for dishes like meatballs or pâtés, while coarser grinds might be used for burgers or sauces.

Kødhakket is a versatile ingredient in Danish cuisine and is a staple in many traditional dishes. It is commonly used to prepare frikadeller (Danish meatballs), karbonader (pork cutlets), and various meat sauces. It is also a popular base for fillings in dishes like stuffed cabbage or pastry. The availability of different meat types for kødhakket allows for a range of flavors and culinary applications.