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Oyster Sausages

A sausage made from mutton, beef suet, oysters, egg yolks, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Oyster Sausages

Ingredients

Directions

Prepare

  1. Chop the mutton, beef suet, and oysters together.

  2. Add the egg yolks and season with salt and pepper.

Shape and cook

  1. Shape the mixture into sausages.

  2. Fry the sausages lightly in a pan.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Mutton + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Mutton + oystertop 16% of all pairs
    Smell alikemoderate
    Cooked together317 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Lean mutton
Provides the main meat body and bulk for the sausage mixture.
Beef suet
Adds fat that keeps the sausage moist and tender during frying.
Oysters
Contribute the main flavour and a soft, briny texture to the mixture.
Egg yolks
Bind the chopped ingredients together so the sausages hold their shape.

The step that matters

Fry the sausages lightly in a pan. Frying too hard or too long can dry out the lean mutton and toughen the proteins. A gentle, moderate heat lets the sausages brown slightly while keeping the fat and egg-bound mixture juicy and tender inside.

“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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