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Beef and Pork Sausage Recipe

A sausage made from lean beef, pork trimmings, bread, fat pork, hog cheekmeat, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Nutmeg and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,331 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Beef and Pork Sausage Recipe

Ingredients

Directions

Prepare the meat

  1. Chop the beef and cheekmeat fairly fine.

  2. Add the pork and fat, then chop the whole together fine.

Season and stuff

  1. Season with salt, white pepper, nutmeg, mace, and allspice, then mix everything thoroughly.

  2. Stuff the mixture into wide sheep casings.

Smoke and cook

  1. Smoke the sausages until they are a light color.

  2. Cook the sausages for twenty minutes at a low temperature.

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. Nutmeg + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together3,331 recipes

    Shared aroma: estragole (anise, licorice).

  2. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  3. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  4. Mace + allspicetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Lean beef
Provides the main meaty body and firm bite of the sausage.
Fat salt pork
Supplies fat that keeps the sausage moist and juicy as it cooks.
Bread, soaked and pressed
Holds moisture in the mixture and helps the sausage stay tender.
Hog cheekmeat
Adds richness and fat that carries flavor and keeps the texture soft.

The step that matters

Smoke until a light color. Smoking adds color and flavor gradually, so the sausages should be checked by color rather than time. Too much heat or smoke can dry the casing and darken the surface unevenly before the interior is cooked through.

Swap the white pepper

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

  1. Clovefits better
  2. Cinnamonfits better
  3. Marjoramfits better
  4. White pepperthe original

Fit is the average pairing score against beef, pork, bread, nutmeg, mace, allspice. 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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