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Sausage Receipts

A liver and veal sausage made with lard, spices, and roasted shallots, boiled and cooled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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 meat

  1. Chop the liver very fine.

  2. Mix in the roasted shallots or onions with the meat.

  3. Add the boiled hog gut lard or fat hog cheek and mix well.

  4. Incorporate the boiled fresh lard cut into small dice.

  5. Mix the spices together and add to the meat mixture, then mix well.

Fill and cook

  1. Fill the mixture into wide white hog casings, but do not pack too tightly.

  2. Boil the sausages for 30 to 45 minutes, depending on their size, until the juice runs clear when pricked.

  3. After boiling, immediately place the sausages in cold water, changing the water until they are completely cooled, firm, and uniformly white.

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. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Liver + vealtop 3% of all pairs
    Smell alikestrong
    Cooked together392 recipes

    Shared aroma: enoic acid (butter, cheesy).

  4. Shallot + marjoramtop 4% of all pairs
    Smell alikestrong
    Cooked together287 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Hog's liver
Forms the smooth, fine body of the sausage filling.
Boiled veal
Adds meaty bulk and body to the filling.
Roasted shallots or onions
Contributes sweetness and aroma to the filling.
Hog gut lard or fat hog cheek
Adds fat for moisture and a tender texture after cooking.
Boiled fresh lard
Adds fat in small pieces that stay soft and juicy when cooked.

The step that matters

Do not pack the filling too tightly. Tight packing leaves little room for the filling to expand as it cooks, which can split the casings and make the sausage dense.

Swap the white pepper

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

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

Fit is the average pairing score against liver, veal, shallot, ginger, marjoram, mace, 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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