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Pork Sausages

A pork sausage made with seasoned pork, coated in egg and flour, fried, and served with potatoes or hominy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 sausage

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

  2. Pack the mixture into stone pots or muslin bags, or fill cleaned hog or ox guts.

  3. If not using skins, shape the sausage meat into sausages.

Coat and fry

  1. Dip the sausages in beaten egg, then coat with wheat flour.

  2. Fry in hot lard, turning until all sides are golden brown.

Serve

  1. Serve with boiled potatoes or hominy, drizzled with gravy made from the pan drippings.

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

Pork
Provides the meat and fat that make the sausage juicy and rich in flavour.
Salt
Seasons the meat and helps draw out and bind the proteins for a firmer texture.
Wheat flour
Forms a dry coating that helps the egg-coated sausages brown evenly when fried.
Beaten egg
Acts as a glue so the flour coating sticks to the sausages and browns.

The step that matters

Fry in hot lard, turning until all sides are golden brown. Frying in hot fat browns the flour and egg coating through the Maillard reaction, which gives flavour and colour. If the lard is not hot enough, the coating soaks up grease and the sausage cooks unevenly.

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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