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Ohiicken or Turkey Sausage

A sausage made from ground chicken or turkey mixed with bacon, seasoned with pepper, sage, and salt, boiled in broth.

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 ↓

Ohiicken or Turkey Sausage

Ingredients

Directions

Prepare the meat

  1. Remove the skin from the fowl by cutting down the back and around the joints.

  2. Cut all the meat from the carcass, ensuring no bone or gristle remains.

  3. Chop the meat raw like sausage meat, then pound it in a mixing bowl.

  4. Weigh the meat and take half as much fat bacon, chop and pound it similarly.

  5. Mix the two pastes together and season with pepper, sage, and salt.

Cook and set

  1. Roll the mixture in the skin of the fowl and wrap it in a napkin.

  2. Boil the sausage in seasoned broth with the bones of the fowl for one hour.

  3. Once cooked, place it on a dish to cool in the napkin, using a weight on top for an even shape.

Serve

  1. Slice cold and serve garnished with jelly and parsley.

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. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Chicken + sagetop 23% of all pairs
    Smell alikemoderate
    Cooked together894 recipes

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

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

What each ingredient does

Fowl (chicken or turkey)
Provides the lean meat that forms the body of the sausage and its skin casing.
Fat bacon
Adds fat that keeps the lean meat moist and tender after cooking and cooling.

The step that matters

Boil the sausage in seasoned broth for one hour. Cooking must be gentle and complete. Lean poultry dries out and toughens if overcooked, and the wrapped mixture needs to heat through evenly so it sets firm enough to slice cold.

Swap the sage

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

  1. Garlicfits better
  2. Thymefits better
  3. Rosemaryfits better
  4. Sagethe original

Fit is the average pairing score against chicken, 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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