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Goose Liver Sausage

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Liver and truffle work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 395 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

Goose Liver Sausage

Ingredients

Directions

  1. Prepare the mass for the sausage as per the previous recipe.

  2. Layer the diced goose liver on a flat layer of the mass, then add another layer of mass, repeating until all liver is used.

  3. Form the mixture into balls and carefully fill into a stuffing machine, avoiding mashing the liver.

  4. Stuff the mixture into very wide hog casings.

  5. Before boiling, prick the sausages with a fork along their length to allow air to escape.

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. Liver + truffletop 14% of all pairs
    Smell alikelow
    Cooked together395 recipes

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

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

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