What might Sausage Fat refer to in this cake recipe? Sausage Favored Cinnamon Cake – Country Flavor Cookbook 1945, New England, USA
This cake really intrigues me, as I assume I might be reminiscent of pancakes, maple syrup and sausage breakfast. What might you use for “sausage fat”
by hairhatgentleman
15 Comments
hairhatgentleman
I’ve had this book in my collection for a long time, but never cooked/baked from it. I cracked it open over the weekend and found a number of really charming recipes. What might you use in this for “sausage fat”? Would be happy to report back once I’ve made it!
pawgchamp420
I’m gonna guess lard.
outtatheblue
It’s the drippings leftover from frying sausage, like bacon grease.
ClientFast2567
i imagine it’s exactly what it says. probably a way to use the scraps.
TannyBoguss
Is there anything in the index about it?
TheeFryingDutchman
Lard
Stapityou
The equivalent of butter or lard for a cake recipe.
DLTFGYD
In the US, a well seasoned ‘breakfast sausage’ like a butcher or home cook might make. Or I would add a pinch of the mentioned spices along with the fat from cooking typical JD/FJ/Jville breakfast sausage.
MarkMew
I’m from Hungary, we literally have this word kolbászzsír, which means sausage fat. It’s the fat that gets rendered when baking sausages in a tray
f_yeahprogrock
Plain lard won’t have all those flavors (pepper, sage, coriander etc) from the sausage, so the texture will be fine but no flavor. If you’re willing to forego that flavor then just use shortening. But if you’re willing to forego the flavor then why bother at all? I’d fry sausage for breakfast then bake a cake for dinner!
enigmanaught
I use leftover bacon fat when making biscuits, it doesn’t really impart any bacon flavor. If you were making a cake with heavily smoked or spiced sausage you might get some flavor but it would probably be minimal.
hairhatgentleman
Gotcha… I had an assumption that it was collected pan drippings, but good to hear the confirmation. We don’t cook a lot of pork at home, so may take a while to collect. How long can rendered pork fat be frozen?
KtrlAltDelete
If any recipes call for fat of something, you just gotta render down that something, like for sausages just cook em like normal and save the fat that drips off, the stuff that George Foreman said is bad.
Weavercat
Sounds like suet? Maybe? Edit: nevermind reread the recipe and I agree with those who say to render out the fat in some sausage. XD
According_Gazelle472
The renderings of the sausage when they are fried .
15 Comments
I’ve had this book in my collection for a long time, but never cooked/baked from it. I cracked it open over the weekend and found a number of really charming recipes. What might you use in this for “sausage fat”? Would be happy to report back once I’ve made it!
I’m gonna guess lard.
It’s the drippings leftover from frying sausage, like bacon grease.
i imagine it’s exactly what it says. probably a way to use the scraps.
Is there anything in the index about it?
Lard
The equivalent of butter or lard for a cake recipe.
In the US, a well seasoned ‘breakfast sausage’ like a butcher or home cook might make. Or I would add a pinch of the mentioned spices along with the fat from cooking typical JD/FJ/Jville breakfast sausage.
I’m from Hungary, we literally have this word kolbászzsír, which means sausage fat. It’s the fat that gets rendered when baking sausages in a tray
Plain lard won’t have all those flavors (pepper, sage, coriander etc) from the sausage, so the texture will be fine but no flavor. If you’re willing to forego that flavor then just use shortening. But if you’re willing to forego the flavor then why bother at all? I’d fry sausage for breakfast then bake a cake for dinner!
I use leftover bacon fat when making biscuits, it doesn’t really impart any bacon flavor. If you were making a cake with heavily smoked or spiced sausage you might get some flavor but it would probably be minimal.
Gotcha… I had an assumption that it was collected pan drippings, but good to hear the confirmation. We don’t cook a lot of pork at home, so may take a while to collect. How long can rendered pork fat be frozen?
If any recipes call for fat of something, you just gotta render down that something, like for sausages just cook em like normal and save the fat that drips off, the stuff that George Foreman said is bad.
Sounds like suet? Maybe? Edit: nevermind reread the recipe and I agree with those who say to render out the fat in some sausage. XD
The renderings of the sausage when they are fried .