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Sausages in Summek

Sausages made from salt pork and beef, seasoned with summek spices and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Sausages in Summek

Ingredients

Directions

Prepare

  1. Chop the salt pork and beef together.

  2. Season the mixture with salt, pepper, cloves, and allspice.

Cook

  1. Form the meat into small cakes.

  2. Fry the cakes in a pan until browned.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  3. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 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

Salt pork
Adds fat and richness, keeping the meat moist as it cooks.
Beef
Provides the main meaty body and structure of the sausage cakes.

The step that matters

Fry the cakes in a pan until browned. Browning develops flavor through the Maillard reaction, and cooking the cakes through ensures the meat is safely done. Frying too hot can scorch the outside before the centre cooks.

Swap the allspice

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

  1. Allspicethe original
  2. Marjoramfits about as well
  3. Thymefits about as well
  4. Nutmegfits less well

Fit is the average pairing score against pork, beef, pepper, clove. 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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