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Pork Sausage

A sausage made from finely chopped pork, rice, liver, bacon, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Nutmeg and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pork Sausage

Ingredients

Directions

Mix the meat

  1. In a large bowl, combine the pork, rice, liver, and bacon.

  2. Add water as needed to achieve the desired consistency.

  3. Season the mixture with salt, white pepper, cayenne pepper, nutmeg, cloves, mace, and sage if desired. Mix the seasoning into the meat mixture until well incorporated.

Stuff and link

  1. Stuff the mixture into sheep casings for fancy trade or small hog casings for regular trade, making small links.

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. Nutmeg + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  2. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  3. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Lean fresh pork
Provides the main meat structure and bulk of the sausage.
Boiled rice
Absorbs and holds moisture, giving the filling a softer, lighter texture.
Pigs' liver
Adds rich flavor and depth along with some binding body to the mixture.
Unsmoked cured bacon
Adds fat for juiciness and cured, savory flavor.

The step that matters

Adding water as needed. Rice keeps absorbing liquid, so the mixture's consistency changes as it sits. Adding water gradually and checking the texture lets you reach a moist filling that is neither dry nor loose.

Swap the white pepper

How well each one fits the dish's main ingredients (pork, rice, liver, pepper, nutmeg, clove, mace):

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

Fit is the average pairing score against pork, rice, liver, pepper, nutmeg, clove, mace. 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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