Why it works: Beef and sage work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 847 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓
Beef Sausage
Ingredients
Directions
Prepare the meat
Use 3 pounds uncooked round of beef, 1 pound beef suet, 1 pt. cold water, 1/2 tablespoon salt, 1 tablespoon white pepper, 1 generous teaspoon sage.
Chop beef and suet very fine.
Season and shape
Add the seasoning and water and mix thoroughly.
Make into small cakes and dredge with flour.
Fry and serve
Fry for six minutes and serve very hot.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
-
Beef + sagetop 19% of all pairsSmell alikemoderateCooked together847 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
- Beef round
- Forms the lean body of the sausage, giving it its meaty bite and structure.
- Beef suet
- Adds fat that melts during frying, keeping the cakes juicy and tender.
- Flour (in the method)
- Forms a light outer coating that helps the cakes brown and hold their shape in the pan.
- Sage
- Contributes the herbal aroma that defines the flavour of the sausage.
The step that matters
Chop the beef and suet very fine, then mix in the cold water thoroughly. Fine chopping spreads the fat evenly through the lean meat, so the cakes stay cohesive. Cold water keeps the suet firm during mixing, so it melts slowly in the pan and moistens the meat instead of greasing out.
“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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