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Pure Pork Sausage

A sausage made from fresh lean pork, pork fat, salt, sage, nutmeg, and black pepper, ground and cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sage and nutmeg match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 642 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Pure Pork Sausage

Ingredients

Directions

Prepare

  1. Cut the meat and fat into small pieces.

  2. Mix the meat and fat with the spices.

  3. Grind the mixture using a small plate on the grinder.

  4. Mix thoroughly to ensure even seasoning.

Finish

  1. If stuffing into casings, add a little water to soften the mixture.

  2. Cook thoroughly before eating.

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 + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together642 recipes

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

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

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

  3. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  5. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Fresh lean pork
Provides the meat body and structure of the sausage.
Pork fat
Adds moisture and richness, keeping the sausage juicy as it cooks.
Black pepper
Adds sharp aroma and pungent flavor to the seasoning blend.
Fine sage
Contributes the characteristic herbal aroma of pork sausage.

The step that matters

Mix thoroughly to ensure even seasoning. Salt and spices must be distributed evenly through the ground meat, because unevenly mixed seasoning leaves some bites bland and others overly salty or strong.

Swap the nutmeg

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

  1. Marjoramfits better
  2. Thymefits better
  3. Rosemaryfits better
  4. Nutmegthe original

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

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