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Suabian Sausages

Sabbian sausages are made from finely chopped fat and lean meat mixed with cold water, then smoked or boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Suabian Sausages

Ingredients

Directions

Prepare

  1. Chop fat and lean meat very finely until it becomes nearly a paste, adding a sprinkling of cold water as needed.

  2. Prepare the sausages by either smoking or boiling them.

Finish

  1. If boiling, the sausages are done when they rise to the surface of the water.

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

What each ingredient does

Fat meat
Adds richness and moisture, keeping the sausage juicy as it cooks.
Lean meat
Provides the main meaty body and structure of the sausage.
Cold water
Keeps the finely chopped meat moist and helps it form a smooth paste.

The step that matters

Chopping the meat to a near paste. Fine chopping while keeping the meat cold helps fat and lean bind into an even, smooth texture. Warm meat lets fat smear and become greasy, which makes the sausage crumbly or dense.

“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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