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Sausages, Veal

A veal and pork sausage formed into cakes, fried until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Sausages, Veal

Ingredients

Directions

Prepare the meat

  1. Mince the veal and fat pork separately.

  2. Mix the minced meats and pound the mixture in a mortar until smooth.

  3. Season with salt, pepper, and powdered mace.

Form and fry

  1. Form the mixture into cakes about ¾ inch thick and flour them well.

  2. Fry the cakes in plenty of hot fat for about 10 minutes.

  3. Drain and serve very hot.

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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  3. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Pork + macetop 17% of all pairs
    Smell alikelow
    Cooked together2,565 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

Pepper and mace barely smell alike, yet cooks put them together in 12,257 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

Lean veal
Provides the main lean meat body and structure of the sausage cakes.
Fat pork
Adds fat that keeps the cooked cakes moist and tender.
Flour
Forms a dry coating that helps the cakes brown during frying.
Powdered mace
Adds a warm, aromatic spice flavour to the meat.

The step that matters

Pounding the meat until smooth. Pounding breaks the meat fibres and blends the fat evenly through the lean, so the cakes bind together and stay tender instead of crumbly or greasy.

Swap the mace

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

  1. Sagefits better
  2. Marjoramfits better
  3. Turmericfits better
  4. Macethe original

Fit is the average pairing score against veal, pork, pepper, 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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