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Sausage, Beef, to Make

A sausage made from fresh beef and beef fat seasoned with sage, thyme, allspice, nutmeg, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Sage and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,485 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sausage, Beef, to Make

Ingredients

Directions

Prepare

  1. Grind the beef and fat using a mincing machine.

  2. Mix in sage, thyme, allspice, nutmeg, pepper, and salt.

  3. Clean the sausage casings thoroughly.

Fill and cook

  1. Fill the casings with the meat mixture.

  2. Prick the filled sausages with a fork to prevent bursting.

  3. Fry the sausages until cooked through.

  4. Serve with mashed potatoes.

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. Sage + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,485 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Allspice + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together3,331 recipes

    Shared aroma: estragole (anise, licorice).

  3. Thyme + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together1,077 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Sage + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together331 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Sage + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together642 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Fresh beef
Provides the main lean meat structure and savory flavor of the sausage.
Beef fat (suet)
Adds moisture and richness, keeping the sausage juicy as it cooks.
Sage
Contributes a warm, earthy aroma that defines the sausage's flavor.

The step that matters

Prick the filled sausages. Pricking lets steam and trapped air escape as the fat heats, which helps prevent the casings from bursting during cooking.

Swap the nutmeg

How well each one fits the dish's main ingredients (beef, sage, thyme, allspice, pepper):

  1. Marjoramfits better
  2. Winter savoryfits better
  3. Rosemaryfits better
  4. Nutmegthe original

Fit is the average pairing score against beef, sage, thyme, allspice, pepper. 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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