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Pickle for Sausage

A pickled sausage made by brining, cooking, and curing with lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and beef are a kitchen classic. They rank in the top 37% of all ingredient pairs, and cooks put them together in 5,435 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Pickle for Sausage

Ingredients

Directions

Prepare the brine

  1. In a large pot, combine water, sugar, salt, and saltpetre.

Cook and pack

  1. Fry the fresh meat slices until well cooked and seasoned.

  2. Pack the cooked meat into crocks tightly.

  3. Add a little water to the skillet and pour it over the packed meat.

Seal and store

  1. Once the crock is nearly full, cover the meat with melted lard and press down.

  2. Store in a cool place; it can be kept for up to a year.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + beeftop 37% of all pairs
    Smell alikelow
    Cooked together5,435 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef or pork
Forms the main body of the dish, becoming firm and sliceable once cooked and packed.
Salt
Draws out moisture and helps preserve the meat by slowing spoilage.
Saltpetre
Acts as a curing agent that helps preserve the meat and gives it a pink colour.
Sugar
Balances the sharpness of the salt and adds a mild sweetness to the cure.
Melted lard
Forms a fat layer that seals the surface of the meat and keeps air away from it.

The step that matters

Covering the meat with lard. The lard must fully cover the packed meat and be pressed down so no gaps remain. It forms an airtight seal that keeps air and microbes away from the surface, which is what allows the meat to keep for a long time.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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