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How to Make Red Sausage

A pig blood sausage made by mixing pork neck, pig rind, spices, and pig's blood, then stuffing into a pig stomach and boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Clove and marjoram match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,075 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

How to Make Red Sausage

Ingredients

Directions

Prepare the filling

  1. Cut the neck of pork into long, thin pieces.

  2. Chop the pig rind finely and mix it with the pork strips.

  3. Season the mixture with salt, white pepper, peppermint, ground cloves, marjoram, and mace.

  4. Work the mixture well and add enough pig's blood to color it evenly.

Fill and cook

  1. Fill the mixture into pig's stomach.

  2. Place the filled stomach in boiling water and stir slowly for 15 minutes to prevent the blood from settling.

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. Clove + marjoramtop 2% of all pairs
    Smell alikestrong
    Cooked together1,075 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Peppermint + marjoramtop 5% of all pairs
    Smell alikestrong
    Cooked together40 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Peppermint + clovetop 7% of all pairs
    Smell alikestrong
    Cooked together467 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  5. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 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

Neck of pork
Provides the lean meat that forms the body of the sausage.
Pig rind
Adds gelatin and fat that help the filling hold together and feel moist.
Coarse sea salt
Seasons the filling and helps draw out proteins that bind the meat.
Pig's blood
Colors the filling red and adds body to the mixture.

The step that matters

Stirring in the boiling water. Blood is dense and settles quickly. Stirring slowly keeps it evenly dispersed so the colour and texture stay uniform through the sausage.

Swap the white pepper

How well each one fits the dish's main ingredients (pork, peppermint, clove, marjoram, mace):

  1. Thymefits better
  2. Allspicefits better
  3. Nutmegfits better
  4. White pepperthe original

Fit is the average pairing score against pork, peppermint, clove, marjoram, mace. 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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