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Beef, Sausage Fashion

Beef slices rolled with a forcemeat mixture, stewed in broth and wine, served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 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 ↓

Beef, Sausage Fashion

Ingredients

Directions

Prepare the filling

  1. Cut the beef slice into two equal parts and flatten them.

  2. Mince the trimmings with beef suet, parsley, onions, mushroom, shallot, and basil.

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

Roll and stew

  1. Spread the forcemeat on the beef slices and roll them up like sausages.

  2. Tie the rolls with kitchen twine and stew them in broth with white wine, salt, pepper, onion, carrot, and parsnip.

Make the sauce and serve

  1. Once cooked, strain the liquid, skim off the fat, and reduce it to a sauce consistency.

  2. Serve the sausages with the sauce or on a bed of sorrel or spinach.

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
Forms the outer wrapper and provides the meaty flavour of the rolls.
Egg yolks
Bind the minced filling into a cohesive forcemeat that holds its shape.
Beef suet
Adds fat that keeps the forcemeat moist and rich during stewing.
White wine
Adds acidity to the stewing liquid, brightening and balancing the rich flavours.

The step that matters

Tying the rolls. If the rolls are not tied firmly, the forcemeat can leak or loosen as the beef softens in the liquid, so the sausage shape is lost.

Swap the basil

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

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

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