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Oatmeal Sausages

A sausage made from oatmeal, ground meat, and fat, boiled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Oatmeal Sausages

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. In a large bowl, combine oatmeal, ground meat, and fat.

  2. Season the mixture with coarse sea salt and black pepper.

  3. Stuff the mixture into hog casings, forming sausages about 12 inches long. Tie off the ends of the sausages securely.

Cook and serve

  1. Cook the sausages in boiling water for about 30 minutes or until fully cooked.

  2. Serve hot or allow to cool and enjoy cold.

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. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Oatmeal
Provides the bulk and binding body of the sausage filling.
Ground meat
Supplies protein and structure, giving the sausage its main texture and savory flavor.
Fat
Adds moisture and richness, keeping the filling from drying out as it cooks.

The step that matters

Stuffing the casings. Filling casings too tightly can cause them to split during cooking, while loose filling leaves air pockets and uneven texture. Even packing and securely tied ends help the sausages hold together in the boiling water.

“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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