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Sausage-meat Cakes

Sausage meat cakes are fried patties made from lean and fat sausage meat, dusted with flour and served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and sauce are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 8,078 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Sausage-meat Cakes

Oven, in the book's wordsA gentle oven

Ingredients

Directions

Prepare the meat

  1. Prepare the sausage meat by mixing two parts lean to one part fat.

  2. Season the mixture and mince the meat.

  3. Pound the minced meat lightly in a mortar.

Form and fry

  1. Form the mixture into round cakes and dust with flour.

  2. Fry the cakes in hot fat until lightly browned on both sides, about 10 minutes.

  3. Drain on a sieve and serve on a hot dish with brown sauce.

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. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes
  3. Meat + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,529 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Lean sausage meat
Provides the main lean body of the cakes and their meaty texture.
Fat sausage meat
Adds moisture and richness so the cakes stay juicy when fried.
Flour
Dusted on the cakes to help them brown during frying.

The step that matters

Frying the cakes in hot fat. The fat must be hot enough to brown the outside quickly. If it is too cool, the cakes absorb grease and steam, becoming pale and soggy instead of crisp and browned.

“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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