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The Sausages Daddy Made

A pork sausage seasoned with salt, pepper, sage, and marjoram, smoked after casings are filled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sage and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 507 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

The Sausages Daddy Made

Ingredients

Directions

Prepare

  1. Prepare the pork by cutting it into small pieces.

Make the sausage

  1. Grind the pork until fine and mix in salt, pepper, sage, and marjoram.

  2. Fill the sausage casings with the mixture.

Smoke

  1. Smoke the filled sausages until fully cooked.

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. Sage + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together507 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  3. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  4. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

  5. Pork + marjoramtop 13% of all pairs
    Smell alikemoderate
    Cooked together883 recipes

    Shared aroma: 2-hexenal (green, leafy).

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

What each ingredient does

Pork
Provides the meat and fat that form the body and juiciness of the sausage.
Coarse sea salt
Seasons the meat and helps extract and bind proteins for a firmer texture.
Sausage casings
Hold the ground mixture in a shaped links during filling and smoking.

The step that matters

Grind the pork until fine. Grinding evenly distributes fat and seasoning through the meat. Uneven grinding leaves pockets of fat or lean, causing a crumbly or greasy texture after cooking.

Swap the marjoram

How well each one fits the dish's main ingredients (pork, pepper, sage):

  1. Marjoramthe original
  2. Thymefits about as well
  3. Rosemaryfits less well
  4. Parsleyfits less well

Fit is the average pairing score against pork, pepper, sage. 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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