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Sausage Pudding

A boiled pudding made with sausages, suet crust, onion, mint, flour, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and flour are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 32,460 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sausage Pudding

Ingredients

Directions

Prepare the basin

  1. Grease a basin and line it with the suet crust.

  2. Boil the sausages for a few minutes, then remove their skins and fill the basin with them.

Make the filling

  1. Peel and mince the onion and chop the mint leaves.

  2. Fry the onion and mint in ghee until tender.

  3. Add the flour and salt, stir, then pour in the stock or water and let it boil.

  4. Cool the mixture slightly, then pour it over the sausages in the basin.

Boil and serve

  1. Cover with more suet crust, tie a cloth over the top, and boil for 1.5 hours.

  2. Serve in the basin with a napkin pinned around it.

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. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Onion + minttop 18% of all pairs
    Smell alikemoderate
    Cooked together2,389 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Ghee + oniontop 28% of all pairs
    Smell alikelow
    Cooked together1,310 recipes
  4. Mint + flourtop 28% of all pairs
    Smell alikelow
    Cooked together1,037 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Ghee + minttop 32% of all pairs
    Smell alikelow
    Cooked together62 recipes

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

What each ingredient does

Suet crust
Forms the outer pastry casing that holds the filling and cooks through during boiling.
Sausages
Provide the main meaty filling, cooked through by the long boil.
Ghee
Fat used to soften the onion and mint, adding richness and carrying flavour.
Onion
Softens during frying, adding sweetness and savoury depth to the filling.
Flour
Thickens the stock into a sauce that binds the filling together.

The step that matters

Cool the mixture slightly before pouring it over the sausages. A boiling-hot thickened liquid can soften or tear the raw suet crust and make it greasy. Cooling it slightly protects the pastry while still letting the filling settle into the basin.

Swap the mint

How well each one fits the dish's main ingredients (ghee, onion, flour):

  1. Turmericfits better
  2. Garlicfits better
  3. Cuminfits better
  4. Mintthe original

Fit is the average pairing score against ghee, onion, flour. 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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