Skip to main content
Main

Home-made Breakfast Sausage

A sausage made from finely chopped lean pork seasoned with salt, sage, and pepper, then fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Home-made Breakfast Sausage

Ingredients

Directions

Prepare the meat

  1. Chop the pork very finely using a meat chopper.

  2. Season the chopped meat with salt, sage, and black pepper.

Form and fry

  1. Form the mixture into balls or cakes.

  2. Fry the sausage in butter until browned.

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. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

  3. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

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

  5. Sage + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together3,312 recipes

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

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

What each ingredient does

Pork
Forms the body of the sausage; lean meat gives a firm, fairly dry texture.
Powdered sage leaves
Provides the classic savoury, herby aroma of breakfast sausage.
Butter
Adds fat to the pan for browning and rich flavour on the surface.

The step that matters

Frying until browned. Lean pork has little fat and can dry out quickly in the pan. Frying over moderate heat until just browned helps build flavour on the surface while keeping the inside moist.

Swap the sage

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

  1. Sagethe original
  2. Thymefits about as well
  3. Parsleyfits about as well
  4. Marjoramfits less well

Fit is the average pairing score against pork, pepper, butter. 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.

You might also like

Pork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes