Skip to main content
Main

Sausage-meat

A seasoned pork and veal mixture simmered in a broth of water, vinegar, and aromatics.

From an old cookbook · modernised transcription
By Pierre Blot · From a historical cookbook (Project Gutenberg) · 31 ingredients
Jump to recipe ↓

Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Sausage-meat

Ingredients

Directions

Prepare the meat

  1. Chop one pound lean pork and one pound lean veal finely; mix well.

  2. Season the meat mixture with salt, pepper, grated nutmeg, grated clove, and cinnamon if desired.

  3. Add a yolk of egg to the meat mixture (optional).

Make the broth

  1. In a saucepan, melt three ounces butter; add sliced carrots and onions; stir until browned.

  2. Add about three pints warm water, half a pint vinegar, one clove garlic, four sprigs parsley, one sprig thyme, one clove, one bay leaf, six peppercorns, a little grated nutmeg, and salt; simmer about an hour; strain.

  3. Alternatively, combine two quarts vinegar and about ten quarts water in a stone vessel with four cloves garlic, a handful parsley, six cloves, four stalks thyme, four bay leaves, half a nutmeg grated, three or four carrots, three or four onions sliced, a little salt, and two dozen peppercorns; stir and mix well; ready for use.

Cure the meat

  1. Soak pieces of meat (mutton, beef, pork, venison, bear) in the prepared broth for four to six days before cooking.

Nutrition, whole recipe (rough)

456Calories
30 gProtein
27 gFat
24 gCarbs

Counts 13 of 16 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Pork100g cooked242
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Carrot1 medium (61g)25
Nutmeg1 tsp ground (2.2g)12
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Cinnamon1 tsp ground (2.6g)6
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Vinegar1 tbsp (15ml) distilled3
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Vealnot in our table0
Waternot in our table0
Meatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Pierre Blot. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

  4. Garlic + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

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

  5. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Lean pork
Provides the main meaty body and fat that keeps the sausage juicy.
Veal
Adds mild flavour and a tender, delicate texture to the meat mixture.
Butter
Adds richness and helps carrots and onions brown for flavour in the broth.
Vinegar
Adds acidity that sharpens the broth and helps preserve the soaked meat.
Garlic
Contributes pungent aroma that mellows during simmering.

The step that matters

Soak the meat in the broth for four to six days. The acidic broth slowly penetrates the meat, flavouring it and inhibiting spoilage-causing microbes. Leaving it too short gives little effect, while the vinegar content and timing together control safety and flavour.

Swap the clove

How well each one fits the dish's main ingredients (pork, veal, butter, garlic, parsley, vinegar, thyme):

  1. Marjoramfits better
  2. Sagefits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against pork, veal, butter, garlic, parsley, vinegar, 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.

More sausage meat recipes

Pounded 9Kentish 5Cakes 4 See all 44 →

You might also like

Corn FrittersCorn Fritters203 recipesCarrot SoupCarrot Soup134 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipes