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Sausage Receipts

A sausage made from hog liver, lean pork, leaf fat, lard, sardines, and spices.

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 Receipts

Ingredients

Directions

Prepare the liver and pork

  1. Cut the liver into narrow strips and wash it with cold water.

  2. Scald the liver thoroughly to extract the blood.

  3. Allow to drain, then chop fine.

  4. Add the cooked lean pork, chopped moderately fine.

Make the filling

  1. Scald the raw leaf fat, then chop it and the boiled fresh lard very fine.

  2. Mix all ingredients well, including the spices and sardines.

  3. Fill short middle guts (about 10 inches long) with the mixture, not too tight.

Cook and cool

  1. Cook in boiling water for 25 to 30 minutes without pricking the sausages.

  2. After cooking, place sausages in cold water, changing the water frequently until cool and firm.

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. Ginger + thymetop 8% of all pairs
    Smell alikestrong
    Cooked together421 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Ginger + marjoramtop 8% of all pairs
    Smell alikestrong
    Cooked together64 recipes

    Shared aroma: estragole (anise, licorice).

  4. Liver + porktop 9% of all pairs
    Smell alikemoderate
    Cooked together1,606 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  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

Hog liver
Provides the main body and rich flavor of the sausage filling.
Lean pork
Adds meaty texture and structure to the filling.
Raw leaf fat
Adds moisture and richness, keeping the sausage tender as it cooks.
Fresh lard
Contributes fat that carries flavor and gives a smooth, soft mouthfeel.
Sardines
Adds a savory, concentrated umami note to the filling.
Mace
Adds warm, aromatic spice flavor that complements the liver.

The step that matters

Cook without pricking, then cool in cold water. Pricking lets the fat and juices escape during boiling, drying the sausage. Gradually cooling in cold water helps the filling set firm and hold its moisture.

Swap the white pepper

How well each one fits the dish's main ingredients (liver, pork, ginger, mace, marjoram, thyme):

  1. Sagefits better
  2. Allspicefits better
  3. Winter savoryfits better
  4. White pepperthe original

Fit is the average pairing score against liver, pork, ginger, mace, 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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