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Jauer Sausage

A smoked sausage made from beef and pork trimmings, salt, pepper, cinnamon, and narrow hog casings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Jauer Sausage

Ingredients

Directions

Prepare the meat

  1. Chop the beef and pork trimmings for one hour or run through a meat cutter until moderately fine.

  2. Mix in the salt, black pepper, and cinnamon thoroughly.

Fill and dry

  1. Fill the mixture into narrow hog casings, dividing them into pairs of 5 inches in length.

  2. Dry the sausages for 3 to 4 days.

Smoke and cool

  1. Smoke the sausages with sawdust and then cool them.

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. Pepper + cinnamontop 9% of all pairs
    Smell alikestrong
    Cooked together4,890 recipes

    Shared aroma: methyl cinnamate (strawberry).

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

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

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

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

  5. Beef + cinnamontop 19% of all pairs
    Smell alikemoderate
    Cooked together1,627 recipes

    Shared aroma: anethole (sweet, anise).

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

What each ingredient does

Beef trimmings
Provide the main meat, fat and protein that give the sausage its body.
Bacon or pork trimmings
Add fat that keeps the sausage juicy and carries flavour.
Coarse sea salt
Seasons the meat and helps draw out moisture and bind the mixture.
Ground cinnamon
Adds warm aroma and flavour to the sausage.

The step that matters

Mix in the salt, black pepper, and cinnamon thoroughly. Salt is spread evenly through the meat so it dissolves proteins and binds the mixture, and uneven seasoning leaves some bites bland or overly salty.

Swap the cinnamon

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

  1. Marjoramfits better
  2. Thymefits better
  3. Sagefits better
  4. Cinnamonthe original

Fit is the average pairing score against beef, 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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