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Bologna Sausages

Sausages made from bacon, veal, pork, and suet, seasoned with coarse sea salt and optionally bread or rice, then boiled and dried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Bologna Sausages

Ingredients

Directions

Prepare the meat

  1. Chop the bacon, veal, pork, and suet finely.

  2. Season the mixture highly with coarse sea salt.

Fill and cook

  1. Fill the sausage skins with the mixture.

  2. Prick the sausages and boil them for 1 hour.

Dry and finish

  1. Hang the sausages to dry.

  2. Clean the skins with salt and vinegar.

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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  4. Pork + vinegartop 17% of all pairs
    Smell alikemoderate
    Cooked together3,563 recipes

    Shared aroma: sotolon (curry, maple).

  5. Vinegar + breadtop 25% of all pairs
    Smell alikemoderate
    Cooked together1,672 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Bacon
Adds fat, which keeps the sausage moist and carries flavour.
Veal
Provides lean meat that gives the filling its body.
Pork
Supplies lean meat and fat that bind the filling together.
Suet
Adds hard fat that stays firm and enriches the texture.

The step that matters

Prick the sausages before boiling. Pricking lets steam and air escape, so the skins do not split or swell unevenly while the sausages cook in the water.

“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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