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Sausage Department

A sausage made from calf's liver, pork belly, shallots, spices, tongue, and truffle, stuffed into hog casings and boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Shallot and ginger work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 565 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Sausage Department

Ingredients

Directions

Prepare the filling

  1. Broil the liver slices in hot water briefly.

  2. Chop the liver slices finely.

  3. Chop the pork very fine.

  4. Roast the chopped pork in fresh butter until light yellow.

  5. Rub the shallots with a pinch of salt.

  6. Add the rubbed shallots to the pork mixture.

  7. Mix in the salt, white pepper, ginger, and mace.

  8. Taste the mixture for seasoning.

  9. Add the diced tongue and truffle to the mixture and mix well.

Stuff and cook

  1. Stuff the mixture lightly into fresh hog casings, making sausages no longer than one foot.

  2. Boil the sausages in clear broth for 45 minutes to 1 hour, depending on thickness.

  3. Cool the sausages in cold water, changing the water frequently until cold.

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. Shallot + gingertop 7% of all pairs
    Smell alikemoderate
    Cooked together565 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

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

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Pork + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together1,380 recipes

    Shared aroma: 3-ethylphenol (must).

  5. Ginger + macetop 11% of all pairs
    Smell alikelow
    Cooked together2,152 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Calf's liver
Adds a smooth, tender body and rich flavour to the filling.
Pork
Provides the main meat structure and fat that keeps the sausage juicy.
Salt
Seasons the filling and helps draw out flavour from the meat.
Truffle
Contributes a deep, earthy aroma to the finished sausage.

The step that matters

Boiling the sausages. Boiling at the stated time, adjusted for thickness, cooks the filling through without splitting the casings. Cooling promptly in cold water then firms the filling and stops further cooking.

Swap the white pepper

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

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

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