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A Pork Sausage Recipe

A sausage made from lean pork, veal, salt pork, rice, 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 ↓

A Pork Sausage Recipe

Ingredients

Directions

Make the mixture

  1. Chop and mix the lean pork trimmings, veal, salt pork, and boiled rice thoroughly.

  2. Add the fine salt, white pepper, Cayenne pepper, nutmeg, ground cloves, mace, sage, and thyme to the mixture and amalgamate thoroughly.

Stuff and serve

  1. Stuff the mixture into hog or sheep casings.

  2. Ensure all ingredients are fresh for the best quality sausage.

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 pork trimmings
Provide the main meat and fat that give the sausage its body and juiciness.
Veal
Adds a mild, tender meat texture to the lean mixture.
Salt pork
Adds fat that carries flavor and keeps the sausage moist.
Boiled rice
Absorbs moisture and fat, helping the filling stay tender and bound.
Fine salt
Seasons the mixture and helps extract and bind meat proteins for a cohesive texture.

The step that matters

Amalgamate the mixture thoroughly. Even mixing spreads the salt and spices evenly through the meat. Salt dissolves and extracts proteins that bind the filling, so uneven mixing leaves pockets of over-seasoning and a crumbly, poorly bound sausage.

Swap the white pepper

How well each one fits the dish's main ingredients (pork, veal, rice, 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, veal, rice, 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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