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Sausage in Oil

A sausage made from finely ground beef, hog, pork hearts, trimmings, seasoned with salt, saltpetre, pepper, cloves/allspice, coriander, and stuffed into beef rounds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Sausage in Oil

Ingredients

Directions

Prepare the meat

  1. Grind and chop the meats finely.

  2. Add the seasoning and mix thoroughly.

Stuff the sausage

  1. Stuff the mixture into beef rounds.

  2. Ensure no water comes in contact with the meats or casings during the process.

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 + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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

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

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

  5. 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 cheek meat
Provides lean protein and connective tissue that give the sausage its body and bite.
Pork hearts
Adds dense, lean meat that gives the filling firmness and texture.
Hog head and cheek meat
Contributes lean meat and collagen that help the filling hold together and turn tender when cooked.
Sausage flour
Non-fermentable cereal binder that absorbs fat and moisture so the filling stays cohesive.
Saltpetre
Acts as a curing agent that helps set a stable pink colour and a mild cured flavour.

The step that matters

Keep water away from the meats and casings. Water on the meat or casings encourages bacterial growth and spoilage, and it can dilute the seasoning and weaken the bind. Keeping everything dry protects both safety and texture.

Swap the clove

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

  1. Thymefits better
  2. Marjoramfits better
  3. Turmericfits better
  4. Clovethe original

Fit is the average pairing score against beef, meat, pork, flour, 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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