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Smoked Pork Sausage Formula

A smoked pork sausage made with salted beef, fresh pork trimmings, spices, cereal, and smoked, boiled, and dried.

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 ↓

Smoked Pork Sausage Formula

Ingredients

Directions

Prepare the meat

  1. Chop the salted beef finely as you would for bologna.

  2. Chop the fresh pork trimmings finely and mix with the beef.

  3. Add the mace, white pepper, coriander, and cereal to the meat mixture and mix well.

  4. Stuff the mixture into hog casings.

Smoke and cook

  1. Smoke the sausages for 1 to 2 hours until they have a nice reddish color.

  2. Heat water to 175°F (80°C) and cook the sausages for 10 to 15 minutes, depending on thickness.

  3. After cooking, place the sausages in cold water for about 5 minutes to cool.

  4. Once cooled, hang the sausages up to dry.

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. Mace + white peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. Beef + coriandertop 16% of all pairs
    Smell alikemoderate
    Cooked together1,016 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Pork + macetop 17% of all pairs
    Smell alikelow
    Cooked together2,565 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. White pepper + coriandertop 19% of all pairs
    Smell alikelow
    Cooked together146 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Salted beef
Provides the lean meat base and salty flavor that carries the sausage.
Fresh pork trimmings
Adds fat, which gives the sausage juiciness and a tender texture.
Cereal
Absorbs and holds moisture in the meat, helping the sausage stay juicy and firm.
Mace
Contributes warm, aromatic spice flavor to the sausage.
White pepper
Adds mild, sharp heat and seasoning to the meat.

The step that matters

Heating the sausages in water at 175°F (80°C). Water held at this gentle temperature cooks the sausages through without boiling, which would split the casings and drive out fat and moisture, leaving them dry and tough.

Swap the white pepper

How well each one fits the dish's main ingredients (beef, pork, mace, coriander):

  1. Gingerfits better
  2. Marjoramfits better
  3. Nutmegfits better
  4. White pepperthe original

Fit is the average pairing score against beef, pork, mace, coriander. 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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