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Oyster Sausages

A sausage made from veal, oysters, soaked bread crumbs, and beaten egg, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Oyster and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,545 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Oyster Sausages

Ingredients

Directions

Prepare

  1. Beat the veal in a mortar until smooth and season it.

  2. Remove gills from the oysters and cut them into pieces.

Make the mixture

  1. Add the oysters and soaked bread crumbs to the veal.

  2. Stuff the mixture into sausage casings or combine with the beaten egg.

Cook

  1. Fry the mixture as flat sausages until golden brown.

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. Oyster + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

  5. Veal + oystertop 19% of all pairs
    Smell alikelow
    Cooked together988 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Veal
Forms the smooth, firm base of the sausage mixture.
Oysters
Add briny, savoury flavour and tender pieces throughout the sausage.
Bread crumbs
Soak up oyster liquor and keep the mixture moist and tender.
Egg
Binds the mixture together so it holds its shape.

The step that matters

Frying the flat sausages. Cooking over steady heat until golden brown sets the proteins and browns the surface while keeping the inside moist. Too much heat can scorch the outside before the centre cooks through.

“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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