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A Pork Sausage Recipe

A sausage made from beef and pork with flour and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

A Pork Sausage Recipe

Ingredients

Directions

Prepare the mix

  1. Combine the beef meat and pork fat.

  2. Grind the mixture until well combined.

Season and mix

  1. Add sausage flour and salt to the meat mixture.

  2. Mix thoroughly to achieve the proper consistency.

  3. Season to taste.

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. Meat + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together3,208 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Beef + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Beef + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pork + flourtop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Beef and flour barely smell alike, yet cooks put them together in 10,677 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Beef meat
Provides the lean protein that gives the sausage its firm, chewy structure.
Pork fat
Supplies fat that keeps the sausage juicy and carries flavor during cooking.
Sausage flour
Absorbs fat and liquid, helping the mixture hold together and stay tender.

The step that matters

Mix thoroughly to the proper consistency. Mixing thoroughly is the step most likely to go wrong: under-mixing leaves the sausage crumbly, while over-mixing warms the fat and makes it smeared and greasy. Salt-released proteins bind the mix, so stop when it turns sticky and cohesive.

“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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