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Woodman's Sausages

A pork and beef sausage seasoned with sage, lemon rind, nutmeg, pepper, salt, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pork and beef match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Woodman's Sausages

Ingredients

Directions

Prepare the meat

  1. Cut the pork into small pieces and beat it fine in a mortar.

  2. Chop the beef suet very fine.

  3. Spread the meat on a clean surface and sprinkle the sage over it.

Season and mix

  1. Add the shredded lemon rind and sweet herbs to the meat.

  2. Grate the nutmegs and mix in the pepper and salt.

  3. Add the suet and mix everything well together.

Pack and cook

  1. Pack the mixture tightly in a pot.

  2. When ready to use, roll it up with enough egg to make it smooth and fry as usual.

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. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Sage + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together887 recipes

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

  3. Sage + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together642 recipes

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

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

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

What each ingredient does

Pork
Forms the lean body of the sausage, giving it its main texture when beaten fine.
Beef suet
Adds fat that keeps the sausage moist and tender as it cooks.
Eggs
Bind the mixture so it holds together and rolls smoothly.
Sage leaves
Contribute a savoury, aromatic flavour to the meat.
Nutmeg
Adds a warm, aromatic spice flavour to the sausage.

The step that matters

Beating the pork fine. Pork pieces must be finely broken down so the mixture binds evenly with the suet and egg. Coarse pieces give a crumbly sausage with uneven texture and fat distribution.

“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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