Forecemeat by Deepak Yadav
Channel: CHITKARA UNIVERSITY RESEARCH & INNOVATION NETWORK
Date: 14/08/2020

Forcemeat (derived from the French farcir, "to stuff") is a uniform mixture of lean meat with fat made by grinding, sieving, or puréeing the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a gratin. Meats commonly used include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is preferred as a fat, as it has a somewhat neutral flavour.
Forcemeat is a combination of meat, fat, seasonings and other ingredients that are blended together through grinding or puréeing to form an emulsion.
Forcemeat is used as the main ingredient in making sausages, pâtés, terrines, galantines and other charcuterie items. Basically, it's the filling. And it's named because in making sausages, the filling is forced into the casing.
If you're thinking this sounds like a lot of effort, remember that sausages were invented with two primary purposes in mind: Use up every last scrap of edible material from the carcass of the pig Transform this edible material into a form that will allow it to last for a long time, with no refrigeration
Sausages and other charcuterie items are part of a culinary field known as garde manger, which concerns itself with the art of preparing and preserving foods using techniques as varied as pickling, smoking, salting or air-drying.