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We have received many questions about our dried forcemeat sauce. So here it is, try it and you would not be disappointed.
Ingredients
500 gram forcemeat (beef). The meat must be fresh and absolutely not frozen. It's best to buy it in the morning to make sure it's newly grinded. One large onion. Half a tube of tomato purée. Garlic, salt, sugar, pepper and other spices like Chili, Chilipepper and Cayennepepper. If you like it extra hot we recommend Sambal Oelek. Some butter to fry it in.
This is how you cook the forcemeat sauce
Chop the onion and fry it in a large pan. When the onion is finished add the forcemeat and fry it rather hard. Meanwhile try to chop the forcemeat into as small pieces as possible. This will make the drying easier. Add the tomato purée, salt and spices and eventually some garlic. An old trick is to add a nip of sugar for a better taste. You can make the sauce rather spicy because some of the taste will disappear during the drying. Perhaps some more spices after you tried it?
That's all, not so difficult eh?!? The only thing that remains is the drying of the sauce and that's also simple.
This is how you dry the forcemeat
Start the oven at 50 degrees. Put the sauce on a oven plate. Try to put the sauce even on the plate to get a fast drying. If you make a larger sauce you can't have more than approximately one kilogram on each oven plate. It's better to have more plates and thinner layer of sauce. Let the forcemeat dry about 24-30 hours in the oven. Don't forget to open up the oven door a bit so the steam can disappear. At the end when the sauce is almost ready you can take it out and put it in a bowl and try to reduce into smaller pieces. Then you put it on the oven plate again and continue the drying. The forcemeat sauce is ready when it's hard and dark. Control with some sauce in your hand. If there is liquid left you'll notice it and you must put in the oven again otherwise it can get mouldy. Finally you pack the the dried meat sauce in portions. It's important that the sauce have no contact with air. The sauce will probably hold for years if you keep it in a dark and cool place.
This is how you prepare your forcemeat sauce at your hike
Put the sauce in a plastic can and add some water. Leave the box for about 3-4 hours and you will see the sauce return to it's original size. It's best to do this in the morning before you start the hike. Heat the sauce until it's well heated. Serve with pasta, rice or mashed potatoes.
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