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Sausages, Pork

A pork sausage made with pork, veal, beef suet, breadcrumbs, lemon rind, nutmeg, sage, pepper, salt, savory, and marjoram.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Sage and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 507 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Sausages, Pork

Ingredients

Directions

Prepare the mixture

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

  2. Add the breadcrumbs, minced lemon rind, and grated nutmeg.

  3. Wash and chop the sage leaves very finely. Add the sage leaves with the remaining ingredients to the meat mixture. Mix thoroughly.

Shape and cook

  1. Either stuff into casings or form into small cakes.

  2. Flour the cakes.

  3. 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 + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together507 recipes

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

  2. Lemon + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

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

  3. Nutmeg + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: estragole (anise, licorice).

  4. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  5. Lemon + sagetop 2% of all pairs
    Smell alikestrong
    Cooked together887 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

Pork
Provides the main meat structure and fat that keeps the sausages juicy when cooked.
Veal
Adds lean meat that gives a tender, delicate texture to the sausage.
Beef suet
Supplies hard fat that melts during cooking, adding moisture and richness.
Breadcrumbs
Absorb meat juices and fat, helping the mixture hold together and stay moist.
Sage leaves
Contribute a savory, herbal aroma that defines the flavour of the sausage.

The step that matters

Frying until cooked through. Pork and veal must be heated all the way through to be safe to eat, while staying juicy. Cooking gently helps the centre set without drying the outside.

Swap the nutmeg

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

  1. Thymefits better
  2. Rosemaryfits better
  3. Parsleyfits better
  4. Nutmegthe original

Fit is the average pairing score against pork, veal, beef, lemon, sage, pepper, marjoram. 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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