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Aberdeen Sausage

A boiled sausage made from minced bullock steak, bacon, breadcrumbs, Worcestershire sauce, egg, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sauce and pepper are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 15,303 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Aberdeen Sausage

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

  1. Finely mince the beef and bacon, then mix well.

  2. Add the breadcrumbs, Worcestershire sauce, salt, pepper, and egg.

  3. Form the mixture into a roll (not too long).

Cook and serve

  1. Wrap in a floured cloth, tying it at each end (not too tightly).

  2. Boil for 2 hours.

  3. Once done, cover with crisp breadcrumbs and serve cold.

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. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

  3. Sauce + eggtop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Bullock steak
Provides the main meaty body and savoury flavour of the sausage.
Bacon
Adds fat that keeps the sausage moist and adds savoury flavour.
Breadcrumbs
Absorb liquid and help bind the mixture so it holds its shape.
Egg
Binds the mixture together so it sets firm when cooked.

The step that matters

Wrapping the roll. The cloth must be tied firmly enough to hold the roll together but not too tightly, since the mixture swells slightly as it cooks and could burst the cloth or squeeze out its juices.

“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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