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Brunswick Mett Sausage

A smoked pork sausage seasoned with coarse sea salt, white pepper, cane sugar, and ground saltpetre.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: White pepper and pork work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 791 recipes. Both carry methyl butyrate, which smells fruity, apple. The science ↓

Brunswick Mett Sausage

Ingredients

Directions

Prepare the meat

  1. Select pork from the hind or fore leg, or from sides.

  2. Mix salt, white pepper, cane sugar, and ground saltpetre.

  3. Chop the meat to about pea size and mix with the seasoning.

  4. Chop the mixture as fine as cervelat sausage.

Fill and smoke

  1. Fill into narrow hog casings, weighing about 1½ to 2 lbs each.

  2. Dry and smoke the sausages like cervelat sausage.

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. White pepper + porktop 30% of all pairs
    Smell alikelow
    Cooked together791 recipes

    Shared aroma: methyl butyrate (fruity, apple).

  2. Sugar + porktop 37% of all pairs
    Smell alikelow
    Cooked together4,579 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. White pepper + sugartop 42% of all pairs
    Smell alikelow
    Cooked together812 recipes

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

What each ingredient does

Pork
Forms the body of the sausage, with its lean meat and fat giving structure and juiciness.
Ground saltpetre
Helps the meat keep its cured pink colour and adds a characteristic cured flavour.
Cane sugar
Softens the saltiness and adds mild sweetness that balances the seasoning.
White pepper
Adds a mild, sharp aroma and gentle heat to the seasoned meat.

The step that matters

Chop the mixture as fine as cervelat sausage. Fine, even chopping spreads the fat and lean meat and the seasoning evenly through the mass, so the sausage binds smoothly and slices without pockets of fat or unseasoned meat.

Swap the white pepper

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

  1. Cinnamonfits better
  2. Gingerfits better
  3. Nutmegfits better
  4. White pepperthe original

Fit is the average pairing score against sugar, pork. 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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