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Recipes for Liver Sausage

A sausage made from hog livers, rinds, tripe, snouts, and fat, bound with jelly, onions, spices, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Recipes for Liver Sausage

Ingredients

Directions

The book gives no oven temperature. The 190°F (88°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the meats

  1. Scald the fresh hog livers and hog fat for 10 minutes.

  2. Cook the fresh hog rinds for 1½ hours.

  3. Cook the fresh tripe for 5 minutes.

  4. Cook the pigs’ snouts for 1½ hours.

Season and stuff

  1. Mix the chopped meats with jelly, onions, white pepper, flour, salt, marjoram, and thyme.

  2. Stuff the mixture into casings and cook in water at 190°F (88°C) for 30 minutes.

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 + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Flour + marjoramtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,265 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Onion + marjoramtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,056 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Flour + thymetop 14% of all pairs
    Smell alikemoderate
    Cooked together5,721 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Fresh hog livers
Provide the main body and rich, soft flavor of the sausage.
Hog fat
Adds richness and moisture, keeping the sausage smooth and spreadable.
Hog rinds
Add gelatin-rich body that helps the sausage hold together when cooled.
Pigs’ snouts
Contribute collagen, which sets into gel and adds body to the filling.
Jelly
Adds moisture and gelling strength to help the filling set firmly.
Flour
Thickens the mixture and gives it a firmer, more cohesive texture.

The step that matters

Stuff the mixture into casings and cook in water at 190°F (88°C) for 30 minutes.. Keeping the water at a steady 190°F cooks the filling through gently. Boiling or overheating can split the casings and make the texture coarse or greasy.

Swap the white pepper

How well each one fits the dish's main ingredients (liver, onion, flour, marjoram, thyme):

  1. Sagefits better
  2. Parsleyfits better
  3. Rosemaryfits better
  4. White pepperthe original

Fit is the average pairing score against liver, onion, flour, marjoram, thyme. 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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