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To Make Sausages

A recipe for homemade pork sausages using fresh pork, leaf fat, pepper, coarse sea salt, and dried sage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Make Sausages

Ingredients

Directions

Prepare the mixture

  1. Chop the fresh pork and leaf fat very finely.

  2. Mix the pork and fat together.

  3. Season the mixture with pepper, coarse sea salt, and a small amount of dried sage.

Fill and cure

  1. Prepare sausage skins and fill them with the mixture.

  2. Hang the sausages in a dry place to cure.

Serve

  1. For serving, you can shape the sausages into cakes and fry them.

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

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

  2. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

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

  3. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Fresh pork
Provides the lean meat that forms the body and bite of the sausage.
Leaf fat
Adds moisture and richness, keeping the sausage juicy as it cooks.

The step that matters

Chopping the pork and leaf fat very finely. Fine, even chopping distributes fat evenly through the lean meat, so the sausage stays juicy and holds together rather than turning dry or crumbly.

Swap the sage

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

  1. Sagethe original
  2. Thymefits about as well
  3. Marjoramfits about as well
  4. Parsleyfits less well

Fit is the average pairing score against pork, 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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