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Ox Cervelat Sausage

A cured sausage made from pork, bacon, seasoning, and casings, smoked and hung to mature.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pork and beef 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 ↓

Ox Cervelat Sausage

Ingredients

Directions

Prepare the mixture

  1. Cut the bacon into fine pieces.

  2. Add the pork and chop both finely.

  3. Add the beef and chop finely again.

  4. Mix in the seasoning thoroughly.

Stuff and tie

  1. Stuff the mixture tightly into the casings using a stuffer.

  2. Tie the ends securely.

Hang and smoke

  1. Hang the sausages in a cool, airy place for 3 to 5 days until the meat shows through the casing.

  2. Smoke the sausages as cool as possible for another 2 to 3 days.

  3. If the sausages become white, clean them with a brush and warm water, then wipe with a cloth soaked in sweet oil or grease.

  4. Avoid letting frost touch the sausages.

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. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

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

  2. Pork + meattop 11% of all pairs
    Smell alikemoderate
    Cooked together3,208 recipes

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

  3. Meat + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

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

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

What each ingredient does

Pork
Forms the main meat body and holds the sausage together when chopped and stuffed.
Bacon
Adds fat that keeps the sausage moist and gives it richer flavour.

The step that matters

Smoke as cool as possible. Cool smoke dries and flavours the sausage without cooking it. Warm smoke partly cooks the meat and softens the fat, which can leave the texture greasy or crumbly.

“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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