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Sausage-Cakes

Sausage cakes are meat cakes made from minced meat, fat, bread crumbs, pepper, and salt, fried until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Sausage-Cakes

Oven, in the book's wordsA gentle oven

Ingredients

Directions

Prepare the mixture

  1. Remove gristle, skin, and sinew from the meat.

  2. Mince the meat until fine, then mix with fat and bread crumbs.

  3. Season the mixture with pepper and coarse sea salt.

  4. Form the mixture into flat, round cakes about ½ inch thick.

Fry and serve

  1. Flour the cakes and fry in butter or bacon fat for about 10 minutes.

  2. Serve very hot.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

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

What each ingredient does

Meat trimmings
Provide the main body and savoury flavour of the cakes.
Fat
Adds moisture and richness, keeping the cakes from drying out as they cook.
Bread crumbs
Absorb juices and fat, helping the mixture hold together and stay tender.
Butter or bacon fat
Conducts heat for frying and browns the floured surface for flavour and colour.

The step that matters

Fry the cakes in hot fat. Frying in fat that is hot enough browns the floured surface quickly, sealing in juices. If the fat is too cool, the cakes absorb grease and cook unevenly.

“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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