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Recipes for Italian Sausage

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Recipes for Italian Sausage

Ingredients

Directions

  1. Grind the beef finely.

  2. Cut the pork shoulder fat into thin strips.

  3. Chop the pork fat with the dry seasoning for about 10 minutes.

  4. Add the lean pork trimmings and wet seasoning, then chop for 20 minutes until well mixed.

  5. Transfer the mixture to a container and refrigerate overnight.

  6. Stuff the mixture into hog casings tightly, without breaking them.

  7. Wrap the sausages with twine for support.

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).

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

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