Skip to main content
Main

Danish Smoked Sausage

A smoked sausage made from lean beef, pork, and fat, seasoned with sea salt and saltpetre.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Beef and pork 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 ↓

Danish Smoked Sausage

Ingredients

Directions

Prepare

  1. Grind the lean beef and pork together.

  2. Mix in the finely cut fat and diced fat.

Season and stuff

  1. Add the coarse sea salt and powdered saltpetre.

  2. Stuff the mixture into sausage casings.

Smoke

  1. Smoke the sausages 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. Beef + porktop 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

Lean beef
Provides the main meat structure and firm bite in the finished sausage.
Pork
Adds fat-rich flavour and juiciness to the meat blend.
Fat
Supplies moisture and richness, keeping the sausage tender as it cooks.
Powdered saltpetre
Helps cure the meat, giving colour and a cured flavour during smoking.

The step that matters

Smoke the sausages until fully cooked. Cooking must reach a safe internal temperature throughout, since raw ground meat can carry bacteria inside the mass. Judge doneness by temperature rather than colour alone, because smoke darkens the casing before the centre is cooked.

“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.

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesPork CakePork Cake107 recipesCorned BeefCorned Beef87 recipes