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Truffle Sausages

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Truffle and champagne work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 120 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Truffle Sausages

Ingredients

Directions

  1. Chop the lean pork and bacon fat finely.

  2. Chop the fresh truffles and add to the meat mixture.

  3. Season with coarse sea salt and spices.

  4. Mix in the champagne or lemon juice.

  5. Proceed to shape the mixture into sausages.

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. Truffle + champagnetop 10% of all pairs
    Smell alikemoderate
    Cooked together120 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Pork + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together1,380 recipes

    Shared aroma: 3-ethylphenol (must).

  3. Pork + champagnetop 25% of all pairs
    Smell alikemoderate
    Cooked together109 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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