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Veal Sausages

A veal sausage made with bacon, sage, anchovies, egg yolk, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Sausages

Ingredients

Directions

Prepare

  1. Mince the veal and bacon finely.

  2. In a bowl, combine the minced meat with sage, salt, and pepper.

  3. Bind the mixture with the egg yolk and mix thoroughly.

Shape and cook

  1. Form the mixture into rolls or flat cakes.

  2. Fry or bake the sausages until cooked through.

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 + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Veal + sagetop 14% of all pairs
    Smell alikelow
    Cooked together670 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  4. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

  5. Sage + eggtop 32% of all pairs
    Smell alikelow
    Cooked together2,100 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Veal
Forms the lean base of the sausage, giving it its main meaty texture.
Bacon fat
Adds fat that keeps the lean meat moist and tender as it cooks.
Egg yolk
Binds the minced meat together so the sausage holds its shape.

The step that matters

Bind the mixture thoroughly. Mixing well distributes the egg yolk and fat evenly through the lean meat. Uneven binding can make the sausages crumble when shaped or cooked.

Swap the sage

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

  1. Parsleyfits better
  2. Sagethe original
  3. Tarragonfits about as well
  4. Nutmegfits about as well

Fit is the average pairing score against veal, pepper, egg. 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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