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Sausage Recipes

A sausage made from raw hog liver, neck or cheek meat, lard, onions, salt, pepper, thyme, cloves, stuffed into beef guts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Thyme and clove match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,108 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Sausage Recipes

Ingredients

Directions

Prepare the filling

  1. Chop the liver and add the raw fat, continuing to chop.

  2. Add the diced lard and mix well.

  3. Combine the salt, pepper, thyme, and cloves, then mix with the meat.

Stuff and cook

  1. Stuff the mixture loosely into the beef middle guts.

  2. Steep in nearly boiling water for 40 to 45 minutes.

  3. Check for doneness by pricking with a needle; the juice should be clear.

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. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

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

    Shared aroma: coumarin (sweet, hay).

  4. Meat + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

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

  5. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Raw hog liver
Forms the smooth, rich base of the sausage filling.
Neck or cheek meat
Adds body and texture to the filling, with fat helping keep it moist.
Lard
Adds fat that carries flavor and keeps the sausage moist and tender.
Fine salt
Seasons the filling and helps draw out and bind the meat proteins.

The step that matters

Checking doneness with a needle. Pricking the sausage and looking for clear juice confirms the interior has cooked through. Cloudy or pink juice means the liver and meat are not yet fully set, so the sausage should be steeped longer before it is judged done.

Swap the white pepper

How well each one fits the dish's main ingredients (liver, onion, meat, thyme, clove, beef):

  1. Marjoramfits better
  2. Allspicefits better
  3. Sagefits better
  4. White pepperthe original

Fit is the average pairing score against liver, onion, meat, thyme, clove, beef. 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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