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Bologna Sausages

A traditional sausage made with bacon, veal, pork, suet, salt, vinegar, and optional bread or rice, boiled and dried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Bologna Sausages

Ingredients

Directions

Prepare the filling

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

  2. Season the mixture highly with coarse sea salt.

Fill and cook

  1. Fill the sausage skins with the mixture.

  2. Prick the sausages and boil them for 1 hour.

Dry and clean

  1. Hang the sausages to dry.

  2. Clean the skins with salt and vinegar.

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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  4. Pork + vinegartop 17% of all pairs
    Smell alikemoderate
    Cooked together3,563 recipes

    Shared aroma: sotolon (curry, maple).

  5. Vinegar + breadtop 25% of all pairs
    Smell alikemoderate
    Cooked together1,672 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Bacon
Its fat adds richness and keeps the filling moist and flavourful as it cooks.
Veal
Lean meat that gives the filling body and a tender, firm texture when cooked.
Pork
Adds meaty flavour and fat, helping the filling hold together and stay juicy.
Suet
Hard fat that adds richness and moisture to the filling.

The step that matters

Prick the sausages before boiling. As the filling heats, it expands and creates steam. Pricking the casings lets steam escape, so the skins are less likely to burst during the one-hour boil.

“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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