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Pork Sausages

A pork and fowl sausage made with bread crumbs, lemon rind, nutmeg, sage, pepper, salt, savory, and marjoram.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Sage and marjoram 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 the meat

  1. Pass the pork and fowl through a meat grinder.

  2. Mix the ground meat with bread crumbs, lemon rind, nutmeg, sage, pepper, salt, savory, and marjoram.

Fill and link

  1. Wash the sausage casings thoroughly and place them on a funnel.

  2. Fill the casings with the meat mixture using the funnel.

  3. Twist the sausages at each finger length to form links.

Cook

  1. Prick the sausages with a fork and fry them in plenty of boiling 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. Sage + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together507 recipes

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

  2. Lemon + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

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

  3. Nutmeg + marjoramtop 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. Pork + chickentop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Pork
Provides the main meat body and fat that give the sausage its juicy texture.
Fowl
Adds lean meat that blends with the pork to form the sausage mass.
Bread crumbs
Absorb juices and fat, helping the filling stay moist and hold together.
Salt
Seasons the meat and helps proteins bind so the filling holds its shape.

The step that matters

Prick the sausages before frying. Pricking lets steam and fat escape as the sausages heat, reducing the risk of the casings bursting. Frying in plenty of hot fat cooks them evenly and browns the casings.

Swap the nutmeg

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

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

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