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Country Pork Sausages

A sausage made from lean pork, pork fat, salt, pepper, sage, and savory, stuffed into intestines or bags and cured.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sage and summer savory match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 237 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Country Pork Sausages

Ingredients

Directions

Prepare the meat

  1. Finely chop the lean and fat pork.

  2. Mix the salt, black pepper, sage, and summer savory into the meat using your hands.

  3. Taste the mixture to ensure it has a light flavor.

Store the sausage

  1. Stuff the mixture into cleaned hog intestines or make long, narrow bags from stout muslin.

  2. Fill the bags with the meat, dip in melted lard, and hang in a cool, dry, dark place.

  3. Alternatively, pack the meat in jars, pour melted lard over it, and cover.

Cook

  1. When ready to use, take out portions and shape into small round cakes, then fry until brown.

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 + summer savorytop 1% of all pairs
    Smell alikestrong
    Cooked together237 recipes

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

  2. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  3. Pepper + summer savorytop 7% of all pairs
    Smell alikemoderate
    Cooked together671 recipes

    Shared aroma: estragole (anise, licorice).

  4. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

  5. Pork + summer savorytop 13% of all pairs
    Smell alikemoderate
    Cooked together239 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Lean fresh pork
Provides the main meat body and lean texture of the sausage.
Pork fat
Adds moisture and richness, keeping the sausage tender when cooked.
Coarse sea salt
Seasons the meat and helps draw out and bind its moisture.
Black pepper
Adds sharp, aromatic seasoning that balances the richness of the pork.
Sage
Contributes the herbal aroma that defines this sausage.
Summer savory
Adds a peppery, herbal aroma that complements the sage.

The step that matters

Taste the mixture before stuffing. Salt and herbs are mixed in raw, and their strength cannot be judged once the meat is packed. Tasting a small cooked portion or checking the seasoning now lets you adjust before the sausage is stored, since raw meat gives little sense of final flavor.

Swap the summer savory

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

  1. Marjoramfits better
  2. Thymefits better
  3. Summer savorythe original
  4. Rosemaryfits about as well

Fit is the average pairing score against pork, pepper, sage. 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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