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To Make Sausages

A sausage mixture of pork, veal, beef suet, bread crumbs, lemon rind, nutmeg, sage, pepper, salt, savory, and marjoram.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

To Make Sausages

Ingredients

Directions

Prepare the mixture

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

  2. Add the bread crumbs, minced lemon peel, and grated nutmeg.

  3. Wash and chop the sage leaves very finely; add these with the remaining ingredients to the meat mixture.

  4. Mix thoroughly, then either stuff into sausage skins or form into small cakes.

Cook

  1. Flour the cakes and fry them until cooked through.

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. Lemon + sagetop 2% of all pairs
    Smell alikestrong
    Cooked together887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Nutmeg + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together642 recipes

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

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

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

What each ingredient does

Pork
Provides fat and meat that give the sausages juiciness and body.
Veal
Adds lean meat for a soft, delicate texture.
Beef suet
Adds fat that keeps the mixture moist and tender during frying.
Bread crumbs
Absorb juices and fat, helping the mixture hold together and stay tender.
Sage leaves
Contribute an aromatic, savory flavour.

The step that matters

Mix thoroughly, then shape. Even mixing distributes the fat, crumbs and seasonings evenly, so each sausage or cake holds together and cooks uniformly rather than crumbling or tasting patchy.

“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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