Skip to main content
Main

To Peeseeye Sausage

A sausage made by mixing ground sausage meat with salt, sage, pepper, and lard, then packed into a jar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Peeseeye Sausage

Ingredients

Directions

Cook and season

  1. Heat the ground sausage meat slowly in a tin pan or kettle.

  2. Mix in the salt, sage, and pepper without allowing it to cook or burn.

Pack and store

  1. Once thoroughly mixed and while hot, transfer to a tight jar.

  2. Pour melted lard over the sausage until it is covered by ½ inch.

  3. Store in a cool place for summer use.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Meat + sagetop 23% of all pairs
    Smell alikelow
    Cooked together469 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Ground sausage meat
Forms the main body of the dish and carries its fat and meaty flavor.
Melted lard
Forms a fat layer over the sausage that keeps air away from the meat.
Sage
Adds a warm, herbal aroma that defines the sausage's flavor.
Black pepper
Adds a sharp, pungent aroma and bite to the seasoned meat.

The step that matters

Pour the lard to cover the sausage by ½ inch. The lard layer keeps air away from the meat, which slows spoilage and oxidation. Any gaps or a shallow layer let air reach the sausage and shorten how long it keeps.

Swap the sage

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

  1. Thymefits better
  2. Parsleyfits better
  3. Rosemaryfits about as well
  4. Sagethe original

Fit is the average pairing score against meat, pepper. 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.

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes