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Beef Sausages

A homemade sausage made from minced rump beef, bacon, garlic, and spices, stuffed into casings and hung to dry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Clove and garlic are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 11,368 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Beef Sausages

Ingredients

Directions

Prepare the meat

  1. Mince the beef and bacon very fine.

  2. Pound the minced meat together.

  3. Mix in the minced garlic and season with spices.

Fill and hang

  1. Fill the mixture into large sausage casings.

  2. Tie the sausages in 9-inch lengths.

  3. Hang them in a dry, warm place or in smoke.

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. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  2. Beef + garlictop 14% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Beef + clovetop 18% of all pairs
    Smell alikemoderate
    Cooked together5,462 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Rump beef
Provides the main lean meat, giving the sausage its body and bite.
Bacon
Adds fat, which keeps the sausage juicy and carries flavour.
Garlic
Adds pungent aroma and flavour that mellows during drying.

The step that matters

Mincing and pounding the meat together. Meat and fat must be finely and evenly combined so the sausage holds together and the fat does not separate into greasy pockets during drying.

Swap the clove

How well each one fits the dish's main ingredients (beef, garlic):

  1. Cuminfits better
  2. Oreganofits better
  3. Rosemaryfits better
  4. Clovethe original

Fit is the average pairing score against beef, garlic. 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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