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Veal Sausages

A sausage made from finely chopped veal and bacon seasoned with sage, salt, pepper, and allspice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sage and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 331 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Sausages

Ingredients

Directions

Prepare

  1. Chop the veal and bacon very fine.

  2. Add sage, coarse sea salt, black pepper, and allspice to taste. Beat the mixture well.

Cook

  1. Roll into balls, flatten them, and fry 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. Sage + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together331 recipes

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

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

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

  3. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Veal + sagetop 14% of all pairs
    Smell alikelow
    Cooked together670 recipes

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

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal
Provides the lean meat base, giving the sausage its main body and bite.
Bacon
Adds fat that keeps the sausage moist and tender as it cooks.

The step that matters

Beat the mixture well. Beating works the chopped meat and fat into a cohesive paste, so the flattened patties hold together and do not crumble when frying.

Swap the allspice

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

  1. Marjoramfits better
  2. Thymefits better
  3. Rosemaryfits better
  4. Allspicethe original

Fit is the average pairing score against veal, sage, pepper. 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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