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Fancy Oxford Sausage

A sausage made from pork, veal, beef suet, bread, cracker meal, and optional blood color.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pork and beef match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Fancy Oxford Sausage

Ingredients

Directions

Prepare

  1. Chop the pork, veal, and beef suet together.

  2. Mix in the bread, cracker meal, and seasoning.

  3. Add blood color if desired.

Stuff and link

  1. Stuff the mixture into hog or sheep casings.

  2. Make the usual links as with pork 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. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Pork + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Pork
Provides the main lean meat and body of the sausage.
Veal
Adds mild, tender meat that keeps the texture soft and delicate.
Beef suet
Adds fat that keeps the sausage moist and juicy as it cooks.
Bread
Acts as a filler that absorbs moisture and helps the mixture hold together.
Cracker or sausage meal
Acts as a binder and filler that soaks up juices and firms the texture.

The step that matters

Chop the meats and suet together. Fat and lean meat should be evenly distributed. Uneven pieces cook unevenly and make the sausage dry in some spots and greasy in others.

“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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