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Pork Sausages

A pork sausage mixture flavored with lemon rind, sage, and spices, formed into small balls and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Marjoram and sage 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 ↓

Pork Sausages

Ingredients

Directions

Prepare

  1. Chop the lemon rind and sage leaves very finely.

Make the sausage balls

  1. Mix all ingredients thoroughly.

  2. If using a sausage machine, pass the mixture through twice.

  3. Form the mixture into small balls, about 16 in total.

Cook and serve

  1. Fry the sausage balls in a frying pan until cooked through.

  2. Serve each ball on a small square of toast dipped in the frying fat.

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. Marjoram + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together507 recipes

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

  2. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

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

  3. Marjoram + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  5. Nutmeg + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together642 recipes

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

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

What each ingredient does

Lean pork
Provides the main meat structure and bulk of the sausage balls.
Fat pork
Adds moisture and richness, keeping the balls juicy as they cook.
Salt
Seasons the meat and helps it bind together.

Swap the nutmeg

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

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

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