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German Bologna Sausage

A German sausage made from beef, veal or pork, back fat, flour, sausage meal, salt, saltpetre, white pepper, and coriander seed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Beef and veal are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,784 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

German Bologna Sausage

Ingredients

Directions

Prepare the meat

  1. Cut all meats into about two-inch squares.

  2. Chop the meats very fine using a chopping machine.

Make the emulsion

  1. Scald the flour before use, then add it slowly along with the sausage meal.

  2. Incorporate the remaining ingredients in the same manner, except for the back fat.

  3. Prepare the back fat by cutting it into half-inch squares.

Cook

  1. Use beef casings and simmer (do not boil) for 3 hours in a water-jacketed kettle.

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

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

  2. Flour + coriandertop 16% of all pairs
    Smell alikemoderate
    Cooked together1,973 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Beef + coriandertop 16% of all pairs
    Smell alikemoderate
    Cooked together1,016 recipes

    Shared aroma: 2-undecenal (sweet).

  4. White pepper + coriandertop 19% of all pairs
    Smell alikelow
    Cooked together146 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Veal + white peppertop 22% of all pairs
    Smell alikelow
    Cooked together1,057 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Beef
Provides the main lean meat, giving the sausage its body and bite.
Back fat
Adds fat that melts during cooking, giving moisture and a tender texture.
Flour
Scalded flour absorbs liquid and helps bind the meat into a firm, sliceable mass.
Saltpetre
Helps the meat keep its pink color and firm texture during cooking.

The step that matters

Simmer without boiling. Boiling toughens and can split the meat emulsion and fat, leaving a crumbly or greasy texture. Gentle simmering in a water-jacketed kettle heats the sausage evenly and keeps it smooth and firm.

Swap the white pepper

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

  1. Turmericfits better
  2. Cuminfits better
  3. Cardamomfits better
  4. White pepperthe original

Fit is the average pairing score against beef, veal, flour, coriander. 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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