Skip to main content
Main

Baked Tinned Sausage Meat

A baked sausage meat roll made with sausage meat, soaked stale bread, thyme, mace, salt, and pepper.

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

Why it works: Thyme and pepper are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 11,585 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Baked Tinned Sausage Meat

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Form the rolls

  1. Mix together the sausage meat, soaked stale bread, thyme, mace, salt, and pepper.

  2. Form the mixture into 10-pound rolls.

  3. Place the rolls in well-greased pans.

Bake

  1. Bake for 30 minutes.

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. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  2. Thyme + macetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,113 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Meat + thymetop 15% of all pairs
    Smell alikelow
    Cooked together1,008 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sausage meat
Provides the main body, fat, and savory flavor of the roll.
Stale bread
Soaked and drained, it adds moisture and a tender crumb that holds the roll together.
Thyme
Adds herbal aroma that complements the savory sausage.
Mace
Adds warm, delicate spice aroma to the sausage mixture.

Swap the mace

How well each one fits the dish's main ingredients (meat, bread, thyme, pepper):

  1. Marjoramfits better
  2. Parsleyfits better
  3. Sagefits better
  4. Macethe original

Fit is the average pairing score against meat, bread, thyme, 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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesMeat CroquettesMeat Croquettes52 recipes