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Pork Sausages

A pork sausage made with pork, salt, pepper, sage or lemon thyme, allspice, coated in egg and flour, fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Sage and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 331 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Pork Sausages

Ingredients

Directions

Prepare the sausage

  1. Chop the pork finely and mix with salt, pepper, sage, and allspice.

  2. Pack the mixture into sausage casings or shape into sausages.

  3. If using casings, clean them by soaking in saltwater or weak lime water, then rinse.

Coat and fry

  1. Dip the sausages in beaten egg and coat with flour.

  2. Fry in hot lard, turning until golden brown.

Serve

  1. Serve hot with boiled potatoes or hominy, drizzled with gravy.

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 + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together331 recipes

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

  2. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  3. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Pork + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  5. Wheat + potatotop 7% of all pairs
    Smell alikestrong
    Cooked together235 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

What each ingredient does

Pork
Provides the meat and fat that give the sausage its body and juiciness.
Fine salt
Seasons the meat and helps draw out proteins so the mixture binds together.
Beaten egg
Helps the flour coating adhere to the sausages.
Wheat flour
Forms a coating that browns in the hot lard for a crisp, golden surface.
Lard
Conducts heat for frying and adds richness and browning to the coating.

The step that matters

Fry in hot lard, turning until golden brown. If the lard is not hot enough, the flour coating absorbs fat and turns greasy instead of browning. Turning the sausages keeps the coating evenly cooked and prevents scorching on one side.

Swap the sage

The recipe marks sage as optional. How well each one fits the dish's main ingredients (pork, pepper, allspice, egg, wheat, flour, potato):

  1. Nutmegfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Sagethe original

Fit is the average pairing score against pork, pepper, allspice, egg, wheat, flour, potato. 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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