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Pork Sausages

A pork sausage made with seasoned pork, coated in egg and flour, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Allspice and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pork Sausages

Ingredients

Directions

Prepare the meat

  1. Chop the pork finely and mix in salt, pepper, sage, allspice, and cloves.

  2. Pack the mixture into stone pots, muslin bags, or clean hog or ox intestines.

  3. If using intestines, soak them in salt water or weak lime water for 3-4 days, then clean and rinse before filling.

Shape and coat

  1. Shape the sausage meat into sausages, dip in beaten egg, then coat with flour.

Fry and serve

  1. Fry the sausages in hot lard, turning until golden brown.

  2. Serve hot with boiled potatoes or hominy, drizzling with gravy if desired.

  3. For gravy, stir a teaspoon of flour into the pan drippings, add boiling water, and let it thicken.

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. Allspice + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Sage + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together331 recipes

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

  3. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  4. Sage + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together731 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Fat and lean pork
Provides the meat base, with fat adding juiciness and tenderness to the sausage.
Fine salt
Seasons the meat and helps draw out proteins so the mixture binds together.
Beaten egg
Helps the flour coating adhere to the sausages before frying.
Wheat flour
Forms a coating that helps the sausages brown during frying.
Hot lard
Conducts heat for frying and promotes browning on the sausage surface.

The step that matters

Frying until golden brown. Fat that is too cool lets sausages absorb grease and steam instead of browning. Hot lard and turning them regularly give an even, crisp crust while the interior cooks through.

Swap the sage

The recipe marks sage as optional. How well each one fits the dish's main ingredients (pork, pepper, allspice, clove, egg, wheat, flour):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Marjoramfits about as well
  4. Sagethe original

Fit is the average pairing score against pork, pepper, allspice, clove, egg, wheat, 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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