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Right Color in Liver Sausage

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Right Color in Liver Sausage

Ingredients

Directions

The book gives no oven temperature. The 210°F (99°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Cut the livers into narrow strips before scalding.

  2. Scald the livers and fat in water at 210°F (99°C) for 10 minutes.

  3. Scald the tripe in water at 210°F (99°C) for 5 minutes.

  4. Cook hog rinds in water at 200°F (93°C) for 1 to 1.5 hours.

  5. Cook pork snouts in water at 200°F (93°C) for 1 to 1.5 hours.

  6. Stuff the sausage and cook it in water at 190°F (88°C) for 30 minutes.

  7. Dip the cooked sausage in cold water and keep it cold until fully cooled.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Shallot + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Onion + shallottop 8% of all pairs
    Smell alikestrong
    Cooked together2,431 recipes

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

  4. Liver + porktop 9% of all pairs
    Smell alikemoderate
    Cooked together1,606 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  5. Pork + oniontop 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

Swap the white pepper

How well each one fits the dish's main ingredients (liver, pork, onion, shallot, garlic):

  1. Capersfits better
  2. Thymefits better
  3. Parsleyfits better
  4. White pepperthe original

Fit is the average pairing score against liver, pork, onion, shallot, garlic. Candidates are from the same food group and used in at least 100 recipes.

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