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Saucissons De Tranche.s De Boeuf — Beef Sausages

Sausages made from sliced beef rolled with forcemeat and stewed in stock and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Saucissons De Tranche.s De Boeuf — Beef Sausages

Ingredients

Directions

Prepare the filling

  1. Beat the beef steaks flat and trim the edges.

  2. Mince the trimmings with beef suet, parsley, green onions, mushrooms, shallots, and basil.

  3. Mix the minced ingredients with the egg yolks to create a forcemeat.

Form and tie

  1. Spread the forcemeat on the beef slices and roll them into sausage shapes.

  2. Tie the sausages with kitchen twine.

Stew and serve

  1. Stew the sausages in stock, wine, salt, pepper, onion, carrot, and parsnip.

  2. Once cooked, strain the liquid and skim off the fat.

  3. Reduce the sauce over heat until it thickens.

  4. Serve the sausages with the sauce or alongside a vegetable ragout.

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. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  2. Parsley + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together2,351 recipes

    Shared aroma: myristicin (spice, warm).

  3. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  4. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 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

Beef steaks
Forms the outer wrapper that holds the forcemeat and cooks into tender slices.
Egg yolks
Bind the minced filling so it holds its shape when rolled and cooked.
Beef suet
Adds fat that keeps the forcemeat moist and rich during stewing.
Wine
Adds acidity and depth to the stewing liquor, which becomes the sauce.
Stock
Provides the liquid that gently cooks the sausages and forms the base of the sauce.

The step that matters

Stew the sausages gently. Stewing at a gentle simmer cooks the egg-bound forcemeat through without boiling it apart or toughening the beef. Rapid boiling can crack the rolls and make the filling grainy.

Swap the basil

How well each one fits the dish's main ingredients (beef, parsley, onion, mushroom, shallot, egg, wine):

  1. Thymefits better
  2. Tarragonfits better
  3. Garlicfits better
  4. Basilthe original

Fit is the average pairing score against beef, parsley, onion, mushroom, shallot, egg, wine. 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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