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Sausage Receipts

A sausage made from finely chopped hog belly and brains, seasoned with salt, pepper, mace, saffron, and egg yolks, then boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: White pepper and mace are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,695 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Sausage Receipts

Ingredients

Directions

Prepare the filling

  1. Chop the hog bellies and brains together very finely.

  2. Add salt, pepper, and mace while chopping.

  3. Knead the mixture thoroughly and fill it into hog casings, about 1.5 feet long.

  4. Ensure the casings are airtight but leave some margin for expansion during cooking.

Cook and color

  1. Boil the sausages in hot water for 45 to 60 minutes, depending on thickness.

  2. Check doneness by pricking; the juice should be clear.

  3. For coloring, dissolve saffron in water with alcohol.

  4. Stir in egg yolks mixed with hot water.

  5. Clean the sausages from fat and paint them uniformly with the coloring mixture while hanging.

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

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

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

  3. White pepper + saffrontop 18% of all pairs
    Smell alikelow
    Cooked together36 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Mace + saffrontop 21% of all pairs
    Smell alikemoderate
    Cooked together81 recipes

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

  5. White pepper + eggtop 21% of all pairs
    Smell alikelow
    Cooked together2,312 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Hog bellies
Provide fat that keeps the sausage filling moist and tender when cooked.
Brains
Add a soft, creamy body to the filling, binding it into a smooth mass.
Coarse sea salt
Seasons the filling and helps draw out proteins so the mixture holds together.
Egg yolks
Add richness and help the coloring mixture cling evenly to the sausage surface.
Saffron
Gives the sausage its golden color and a distinctive aroma.

The step that matters

Check doneness by pricking. Boiling time varies with thickness, so pricking to see whether the juice runs clear is the reliable test that the sausage is cooked through. Undercooked meat with cloudy juice is unsafe to eat.

Swap the saffron

How well each one fits the dish's main ingredients (veal, white pepper, mace, egg):

  1. Nutmegfits better
  2. Parsleyfits better
  3. Allspicefits better
  4. Saffronthe original

Fit is the average pairing score against veal, white pepper, mace, egg. 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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