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Chicken or Turkey Sausage

A sausage made from ground chicken or turkey mixed with bacon, seasoned, boiled in broth, and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Chicken 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.

  4. Pound the chopped meat in a bowl until smooth.

  5. Weigh the meat.

  6. Take half that weight in fat bacon.

  7. Chop the bacon.

  8. Pound the bacon until smooth.

Form the sausage

  1. Mix the meat and bacon together, seasoning with pepper, sage, and salt.

  2. Roll the mixture in the fowl's skin.

  3. Wrap the rolled sausage in a napkin.

Cook and serve

  1. Boil the sausage in seasoned broth with the fowl's bones for 1 hour.

  2. Once cooked, place it on a dish to cool in the napkin.

  3. Add weight on top for an even shape.

  4. 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 meat
Provides the main lean body of the sausage, setting firm when cooked and cooled.
Fat bacon
Adds fat that keeps the lean meat moist and tender during cooking.

The step that matters

Pounding the chopped meat until smooth. Pounding breaks the meat into a fine, cohesive paste so the sausage binds and slices cleanly. Uneven texture leaves crumbly or lumpy slices and uneven mixing with the bacon.

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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