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Bock Sausage

A smoked sausage made from finely chopped beef, veal, pork, salt, cayenne, white pepper, bacon, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Bock Sausage

Ingredients

Directions

Prepare the mixture

  1. Combine beef, veal, and pork in a large bowl.

  2. Add salt, cayenne pepper, white pepper, and diced bacon.

  3. Mix in enough water to create a uniform mixture.

Stuff and smoke

  1. Fill narrow sheep casings with the mixture, twisting off pairs of about 4 oz.

  2. Smoke the sausages in a hot smoker until they turn light yellow.

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. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Beef + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Beef
Provides the main meat structure and rich flavor of the sausage.
Pork
Adds fat that keeps the sausage moist and tender as it cooks.
Veal
Contributes mild flavor and a fine, delicate texture to the mixture.
Boiled bacon
Adds fat and smoky-savory flavor that enriches the mixture.

The step that matters

Mix in enough water to create a uniform mixture. Water must be worked in evenly so the ground meat and fat hold together and the sausage stays juicy rather than crumbly or greasy in spots.

Swap the white pepper

How well each one fits the dish's main ingredients (beef, veal, pork, pepper):

  1. Sagefits better
  2. Marjoramfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against beef, veal, pork, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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