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German Sausages, — Red

A smoked sausage made from pickled pork seasoned with pepper and allspice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and allspice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 6,395 recipes. Both carry estragole, which smells anise, licorice. The science ↓

German Sausages, — Red

Ingredients

Directions

Prepare

  1. Chop the pork finely.

  2. Season with ground pepper and allspice.

  3. Stuff the mixture into sausage casings.

Smoke and serve

  1. Smoke the sausages for one week.

  2. When ready to eat, boil the sausages 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. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  3. Pork + allspicetop 16% of all pairs
    Smell alikemoderate
    Cooked together1,194 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Pickled pork
Provides the main body and fat that keep the sausage moist and juicy.
Ground pepper
Adds sharp, pungent aroma and background heat to the seasoning.
Ground allspice
Contributes warm, clove-like aroma that rounds out the seasoning.

The step that matters

Smoke the sausages for one week. Smoke must penetrate evenly while the sausages dry slightly, which preserves them and builds flavour. Too little drying or uneven smoke leaves them soft and under-flavoured.

Swap the allspice

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

  1. Sagefits better
  2. Thymefits better
  3. Marjoramfits better
  4. Allspicethe original

Fit is the average pairing score against pork, 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.

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