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Home Made Breakfast Sausage

A simple sausage made from finely chopped pork or beef mixed with sage, thyme, marjoram, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Home Made Breakfast Sausage

Ingredients

Directions

Prepare

  1. Season the meat with sage, thyme, marjoram, salt, and pepper.

  2. Heat a greased skillet over medium-high heat.

  3. If using pork, do not grease the skillet.

Cook

  1. Drop tablespoonfuls of the mixture into the skillet.

  2. Brown the sausage on both sides.

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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Sage + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together507 recipes

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

  3. Sage + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,485 recipes

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

  4. Marjoram + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  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

Lean pork or beef
Supplies the main body of the sausage, and its fat keeps the cooked patties moist and tender.
Powdered sage
Adds the dominant savory, herbal aroma that defines breakfast sausage.
Thyme
Adds a subtle herbal aroma that rounds out the sage.
Marjoram
Adds a sweet, floral herbal note that complements the sage and thyme.

The step that matters

Brown the sausage on both sides. Browning through the Maillard reaction builds savory flavour on the surface. Cook the patties until fully done inside, and keep the heat moderate so the outside does not scorch before the centre is cooked.

“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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