Forcemeat (derived from the French farcir, "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving 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 flavor.
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Forcemeat in the context of Pâté
Pâté (UK: /ˈpæteɪ/ PAT-ay, US: /pæˈteɪ, pɑː-/ pa(h)-TAY, French: [pɑte] ) is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine. Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat; vegetables; herbs; spices; wine; and brandy.
View the full Wikipedia page for PâtéForcemeat in the context of Chitterlings
Chitterlings (/ˈtʃɪt(ər)lɪŋz/ CHIT-linz), sometimes spelled chitlins or chittlins, are a food most commonly made from the small intestines of pigs, though beef, lamb, goose and goat are also used, especially by Black American Muslims.
They may be filled with a forcemeat to make sausage.
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