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Domestic Sausage

Sausage made from ground pork and various meats, stuffed into casings and boiled.

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 ↓

Domestic Sausage

Ingredients

Directions

Prepare

  1. Prepare the pork by grinding it finely.

Stuff the casings

  1. Stuff the ground pork into sheep casings for Frankfurts.

  2. For Bologna, use beef bungs or beef middles.

  3. For liver sausage, use hog bungs or beef rounds.

  4. Tie off the ends of the casings securely.

Cook

  1. Cook the sausages in boiling water until fully cooked.

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

What each ingredient does

Pork
Provides the meat that forms the body and texture of the sausage.
Sheep casings
Hold the ground pork in a shaped, enclosed sausage for Frankfurts.
Beef bungs
Serve as the casing for Bologna.
Beef middles
Serve as an alternative casing for Bologna.
Hog bungs
Serve as the casing for liver sausage.
Beef rounds
Serve as an alternative casing for liver sausage.

The step that matters

Tie off the ends of the casings securely. Loose or poorly sealed casing ends let air and filling escape during cooking, so the sausage can split or lose its shape. Secure ties keep the filling contained and the sausage intact.

“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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