Skip to main content
Main

Beef Sausage Cake

A fried sausage cake made from salt pork and raw chopped beef seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Pork and beef 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 ↓

Beef Sausage Cake

Ingredients

Directions

Prepare

  1. Combine the salt pork and raw chopped beef in a bowl.

  2. Season with salt and pepper.

  3. Shape the mixture into balls.

Cook

  1. Fry the balls in a skillet until cooked through.

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. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Salt pork
Adds fat that keeps the mixture moist and carries flavor through the cooked balls.
Raw chopped beef
Provides the main protein that sets as it cooks and browns in the skillet.

The step that matters

Frying the balls until cooked through. Raw ground meat can hide an undercooked center, and the interior must reach a safe temperature. Frying until the balls are fully cooked through, not just browned outside, ensures they are safe to eat.

“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