Skip to main content
Main

Sausage Stuffing

A pork-based stuffing with bread crumbs, sage, salt, pepper, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Sage and pepper 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 ↓

Sausage Stuffing

Ingredients

Directions

Prepare

  1. Chop the lean and fat pork very finely.

Mix and bind

  1. Mix the chopped pork with bread crumbs, minced sage, salt, and pepper until thoroughly blended.

  2. Moisten the mixture with the eggs and mix well.

  3. The stuffing is now ready for use.

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 + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

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

  3. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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

  5. Bread + sagetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,778 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Fat pork
Adds fat and moisture, keeping the stuffing rich and tender as it cooks.
Bread crumbs
Absorb juices and fat, giving the stuffing body and a light, crumbly texture.
Eggs
Bind the mixture together so it holds its shape when used.
Lean pork
Provides the meaty base and savory flavor of the stuffing.

Swap the sage

How well each one fits the dish's main ingredients (pork, bread, pepper, egg):

  1. Parsleyfits about as well
  2. Marjoramfits about as well
  3. Sagethe original
  4. Nutmegfits about as well

Fit is the average pairing score against pork, bread, pepper, egg. 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.

You might also like

Brown BreadBrown Bread461 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesWhite BreadWhite Bread80 recipes