Is it possible to make tallow smell like sausage instead of tallow?

Question

Mix the liquid tallow with a bunch of spices, that's it?

Works for ground beef that has 40% fat

Answer 1

I have not done this, but I would approach it this way: Determine the style of sausage you are attempting to emulate. Identify the spices and seasoning content of said sausage. Add those ingredients to your tallow. Steep at a low temperature. Sniff and adjust depending on your use/needs (you may need a higher ratio of these ingredients). This will take some experimentation, but fats are generally good at retaining flavors and aromas. Strain.

Answer 2

Most of the odourants in sausage stem from amino acids, lipids, and spices and are generated by fermentation, lipid oxidation or Maillard-type reactions.

So, theoretically, this could be done by first identifying the odour-active compounds that are in the type of sausage you want to replicate the smell of, then adding the amino acids and spices, then fermenting/oxidizing (aging) and cooking.