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Recoil Rob

Recoil Rob

Hopefully straightforward. I wish to make a gamebird terrine for the holidays, being a hunter I have pheasant, duck and grouse in the freezer. Since game is not as popular here in the US as in the UK most of the interesting recipes I am finding through Google are coming from the UK.

They all list as a primary ingredient roughly 500-600g of sausage meat or sausagemeat.

Here in the US sausage meat is uncased, spiced, ground pork, such as Italian sausage or breakfast sausage. But I am thinking the Brits use the term to mean un-spiced ground pork with fat, as this is an essential ingredient  for most terrines and pates.

Am I correct, is UK sausage meat plain ground pork shoulder or pork with fat put through a meat grinder, unspiced?

 


thanks,

 Rob

Recoil Rob

Recoil Rob

Hopefully straightforward. I wish to make a gamebird terrine for the holidays, being a hunter I have pheasant, duck and grouse in the freezer. Since game is not as popular here in the US as in the UK most of the interesting recipes I am finding through Google are coming from the UK.

They all list as a primary ingredient roughly 500-600g of sausage meat or sausagemeat.

Here in the US sausage meat is uncased, spiced, ground pork, such as Italian sausage or breakfast sausage. But I am thinking the Brits use the term to mean un-spiced ground pork with fat, as this is an essential ingredient  for most terrines and pates.

Am I correct, is plain ground pork shoulder or pork with fat put through a meat grinder?

 


thanks,

 Rob

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