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Tongue Blood Sausage

A blood sausage made with hog rinds, back fat, hog blood, spices, and boiled pork tongues.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Marjoram and clove match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,075 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Tongue Blood Sausage

Ingredients

Directions

Prepare the filling

  1. Place hog rinds in a bag and cook for 2 hours until soft.

  2. Chop the cooked rinds finely with the onions.

  3. Cook the back fat or pork cheeks for 1 hour, then cut into small squares.

  4. Mix the chopped rinds, back fat, and hog blood together.

  5. Add salt, pepper, marjoram, cloves, and mace; mix well by hand.

Stuff and cook

  1. Stuff the mixture into hog stomachs or beef bungs by hand, adding the boiled pork tongues.

  2. Heat water to 180°F (82°C) and cook the sausages for 2 to 3 hours.

  3. After cooking, place them in cold water for 10 minutes.

  4. Let them cool on a bench until the next day.

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 + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together1,075 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

    Shared aroma: estragole (anise, licorice).

  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. Onion + porktop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Hog blood
Binds the filling and sets firm when cooked, giving the sausage its body.
Hog rinds
Adds gelatin that helps the sausage hold together and gives a moist, firm texture.
Back fat or pork cheeks
Provides fat that keeps the sausage moist and tender during cooking.
Boiled pork tongues
Adds meaty pieces and richness to the filling.

The step that matters

Heating the sausages in water at 180°F (82°C). Water held near 180°F cooks the blood and filling through gently. Boiling can make the casings burst and the blood mixture turn rubbery or porous.

Swap the mace

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

  1. Thymefits better
  2. Allspicefits better
  3. Sagefits better
  4. Macethe original

Fit is the average pairing score against onion, pork, pepper, marjoram, clove. 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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