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Timbal of Saueberaut, Oermak Sttle

A layered dish of sauerkraut, pork, sausage, and fillet baked in a pâté-lined mold and finished with Madeira wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pork and meat are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,208 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Timbal of Saueberaut, Oermak Sttle

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cook the sauerkraut with the salt pork until three-quarters done, then drain and cool.

  2. Prepare a timbal mold and line it with pâté paste.

Layer and bake

  1. Layer sausage meat mixed with fine herbs at the bottom.

  2. Add a layer of sauerkraut, followed by thin slices of salt pork and fresh fillet of pork.

  3. Repeat layering until the mold is full.

  4. Cover the top with pâté paste and place a buttered paper cover over it.

  5. Bake in a 350°F (175°C) oven for 1.5 hours.

Unmold and serve

  1. Remove the paper cover, invert the timbal onto a dish, and remove the mold.

  2. Make a hole in the center and fill it with Madeira wine sauce.

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 + meattop 11% of all pairs
    Smell alikemoderate
    Cooked together3,208 recipes

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

  2. Madeira wine + saucetop 19% of all pairs
    Smell alikelow
    Cooked together230 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes
  4. Pork + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,666 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Pork + madeira winetop 29% of all pairs
    Smell alikelow
    Cooked together211 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Sauerkraut
Provides the tangy, acidic flavor and moist filling that defines the dish.
Salt pork
Adds fat and savory flavor that moistens the sauerkraut layers during baking.
Sausage meat
Contributes richness and savory seasoning to the bottom layer of the timbal.
Fresh pork fillet
Supplies lean meat that becomes tender and juicy as it cooks within the layers.
Pâté paste
Forms a sturdy pastry casing that holds the layers together when unmolded.

The step that matters

Cooking the sauerkraut to three-quarters done. Sauerkraut cooked fully before layering would turn mushy during the long bake, while undercooked kraut stays harsh. Partial cooking, then draining and cooling, keeps the filling moist but firm enough to hold its shape when unmolded.

“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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