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To Make Summer Sausage

Contains saltpetre, ensure proper handling and storage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Meat and beef are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,533 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

To Make Summer Sausage

Ingredients

Directions

  1. Thoroughly clean and soak the casings.

  2. Chop and season the fresh meats with salt, saltpetre, and spices.

  3. Mix the seasoned meat well and spread it in a cooler at 38-40°F (3-4°C) for two days.

  4. Stuff the mixture into the casings without admitting air.

  5. Hang the stuffed sausage in a dry room at 50-55°F (10-13°C) for three days.

  6. Smoke the sausage starting at 50°F (10°C), gradually increasing to 70°F (21°C) for 24 hours for beef middles, or 48 hours for hog bungs.

  7. After smoking, return the sausage to the dry room at 50-55°F (10-13°C) until ready for storage.

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. 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

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