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Fresh Pork Sausages

A homemade pork sausage made from fresh lean and fat pork loin with spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Nutmeg and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Fresh Pork Sausages

Ingredients

Directions

Prepare

  1. Finely mince the lean and fat pork loin together.

  2. Add spices to the minced pork according to your taste.

  3. Mix thoroughly until well combined.

Shape and cook

  1. Stuff the mixture into sausage casings or form into patties.

  2. Cook the sausages by grilling, frying, or baking until fully cooked.

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. Nutmeg + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

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

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

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

  5. Sage + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together731 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Pork loin (lean)
Provides the protein structure that sets firm when the sausage cooks.
Pork loin (fat)
Adds fat that keeps the sausage moist and juicy as it cooks.
Sage
Contributes a savoury, herbal aroma characteristic of pork sausage.

The step that matters

Mixing the meat with the fat. Mixing thoroughly distributes the fat evenly through the lean meat. Uneven fat leaves dry patches and greasy pockets, and the proteins that bind the mince become sticky and firm when worked well.

Swap the onion

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

  1. Spinachfits better
  2. Capsicumfits better
  3. Shallotfits better
  4. Onionthe original

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