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Sauce

Sausage Seasonings

A blend of coarse sea salt, black pepper, coriander seed, marjoram, and allspice used for seasoning sausage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Marjoram and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 342 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Sausage Seasonings

Ingredients

Directions

  1. Mix together the coarse sea salt, black pepper, coriander seed, marjoram, and allspice.

  2. Use 43 ounces of this mixture for every 100 pounds of meat.

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 + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together342 recipes

    Shared aroma: estragole (anise, licorice).

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

    Shared aroma: estragole (anise, licorice).

  3. Coriander + marjoramtop 4% of all pairs
    Smell alikestrong
    Cooked together54 recipes

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

  4. Coriander + allspicetop 4% of all pairs
    Smell alikestrong
    Cooked together393 recipes

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

  5. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Coarse sea salt
Provides most of the seasoning bulk and helps draw out moisture and flavor from the meat.
Black pepper
Adds sharp, pungent aroma and a mild background heat.
Coriander seed
Adds a citrusy, floral aroma to the sausage.
Marjoram
Adds a sweet, herbal aroma that rounds out the savoury flavour.
Allspice
Adds a warm, clove-like aroma that deepens the spice blend.

The step that matters

Measuring the mixture per meat weight. Salt makes up most of this blend, so the ratio of 43 ounces per 100 pounds of meat sets the final seasoning level. Too much salt makes the sausage harsh and can over-extract proteins, while too little leaves it bland.

Swap the coriander

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

  1. Thymefits better
  2. Sagefits better
  3. Winter savoryfits better
  4. Corianderthe original

Fit is the average pairing score against pepper, marjoram, allspice. 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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