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Pressed Sausage

A sausage made from pork and other meats, seasoned, packed into casings, boiled, and optionally cold smoked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Coriander and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,498 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Pressed Sausage

Ingredients

Directions

Prepare the meats

  1. Mix pork with salt, saltpeter, and cane sugar; let stand for several days.

  2. Cut salted boiled meats into dice about the size of half a walnut.

  3. Chop cleaned, soft-boiled pig skins to corn-size.

  4. Knead all meats with 2 gallons of strong broth.

  5. Add spices and mix thoroughly.

Fill and cook

  1. Fill hog stomachs, bladders, or beef guts loosely with the mixture.

  2. Scald at 208°F; cook stomachs and bladders for 1 to 1.5 hours, beef guts for 1 to 1.5 hours.

  3. Remove air by pricking the casings.

  4. Turn the sausage frequently while boiling to cool evenly.

Finish and serve

  1. If for local use, sell fresh; if shipping, cold smoke it.

  2. Serve cold with vinegar, oil, or caper sauce.

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. Coriander + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together2,498 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Pepper + coriandertop 6% of all pairs
    Smell alikestrong
    Cooked together5,949 recipes

    Shared aroma: myristicin (spice, warm).

  4. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Coriander + shallottop 8% of all pairs
    Smell alikestrong
    Cooked together305 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

Moderately fatty pork
Provides fat and meat flavour that keeps the filling moist and rich.
Salted boiled pig tongues
Adds meaty texture and savoury flavour to the filling.
Pig skins
Adds gelatine from the skin, which helps the filling bind and set when cold.
Strong broth
Adds moisture and gelatine so the mixture holds together after cooking.
Saltpeter
Helps preserve the meat and gives it a characteristic pink cured colour.

The step that matters

Scald at 208°F and turn while boiling. Holding the water just below a full boil cooks the loosely filled casings evenly without bursting them. Turning them as they cool keeps the filling evenly set rather than dense at the bottom.

Swap the mace

How well each one fits the dish's main ingredients (pork, sugar, pepper, coriander, shallot, lemon):

  1. Thymefits better
  2. Fennelfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against pork, sugar, pepper, coriander, shallot, lemon. 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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