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Sausage, New York

A sausage made from beef and hog liver, lungs, trimmings, and spices, stuffed into casings and boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Sausage, New York

Ingredients

Directions

Prepare the meat

  1. Remove the skin and hard veins from the beef liver and hog liver.

  2. Cut off the hardest parts of the trachea from the lungs and pare off the inner bloody part.

  3. Chop the liver, lungs, and scraps finely.

  4. Mix the chopped pieces together.

  5. For every 40 lbs of liver stuffing, use 12 lbs of liver, 12 lbs of raw lungs, 10 lbs of fat scraps, and 6 lbs of diced lard.

Season and stuff

  1. Mix the spices well and add them to the meat mixture.

  2. Chop the mixture again.

  3. In winter, add a few spoonfuls of fat broth if desired.

  4. Stuff the mixture into beef or hog casings.

Boil and finish

  1. Boil the sausages until the juice runs clear when pricked.

  2. Remove any floating fat from the water before taking the sausages out.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  3. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  4. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  5. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Beef liver
Provides the rich, soft body and savory flavor of the stuffing.
Hog liver
Adds moisture and a dense, tender texture to the stuffing.
Hog or beef lungs
Contribute a light, soft texture to the chopped filling.
Lard
Adds fat that keeps the stuffing moist and tender during boiling.
Onions
Add sweetness and aroma to the mixture.

The step that matters

Boil until the juice runs clear. Boiling cooks the meat through and sets the filling, so pricking to check for clear juice confirms it is fully cooked. Removing floating fat keeps the sausages from becoming greasy.

Swap the onion

How well each one fits the dish's main ingredients (beef, liver, pepper, marjoram, thyme):

  1. Carrotfits better
  2. Shallotfits about as well
  3. Tomatofits about as well
  4. Onionthe original

Fit is the average pairing score against beef, liver, pepper, marjoram, thyme. 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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