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57 Sausages, Quite Rich Enough for an Epicure

A sausage mixture of chopped meat, salt, pepper, sage, and sweet marjoram, stuffed into casings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sage and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 507 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

57 Sausages, Quite Rich Enough for an Epicure

Ingredients

Directions

Make the mixture

  1. In a large bowl, combine the chopped meat, fine salt, black pepper, sage, and sweet marjoram.

  2. Mix thoroughly until all ingredients are well incorporated.

Stuff and shape

  1. Stuff the mixture into sausage casings, ensuring they are packed tightly.

  2. Twist sausages into desired lengths and tie off ends.

Cook or store

  1. Cook or store sausages as desired.

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. Sage + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together507 recipes

    Shared aroma: 2-hexenal (green, leafy).

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

    Shared aroma: estragole (anise, licorice).

  3. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  5. Meat + marjoramtop 21% of all pairs
    Smell alikelow
    Cooked together301 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Chopped meat
Forms the body of the sausage and provides the main texture and richness.
Fine salt
Seasons the meat and helps draw out proteins that bind the mixture together.
Sage
Adds a savory, aromatic herbal flavor that defines classic sausage.
Sweet marjoram
Adds a mild, floral herbal aroma that complements the sage and pork-like flavors.

The step that matters

Mixing thoroughly. Mixing until the salt and meat are well combined lets salt extract myofibrillar proteins, which bind the mixture so it holds together and stays juicy when cooked.

Swap the sage

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

  1. Thymefits better
  2. Sagethe original
  3. Rosemaryfits about as well
  4. Parsleyfits about as well

Fit is the average pairing score against meat, pepper, marjoram. 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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