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A Summer Sausage Recipe

A sausage made from beef, pork, and bacon, seasoned and smoked over several days.

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 ↓

A Summer Sausage Recipe

Ingredients

Directions

Prepare the meat

  1. Cut the bacon into fine pieces and chop it with the pork.

  2. Add the beef and chop everything finely.

  3. Mix in the seasoning thoroughly.

Stuff and cure

  1. Stuff the casings tightly with the meat mixture and tie both ends securely.

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

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

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

  5. Ensure the sausages do not come into contact with frost.

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. Pork + meattop 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).

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 structure and bulk of the sausage.
Pork
Adds fat that keeps the sausage moist and tender as it dries.
Bacon
Adds fat and flavour, helping keep the chopped mixture juicy.

The step that matters

Stuffing the casings tightly. Loose stuffing leaves air pockets that can spoil or mould during hanging. Tight packing removes air and gives an even texture as the sausage dries.

“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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