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Filbert Sausage

A savory sausage made from onion, filbert meal, and sage, baked or fried and served with a filbert‑meal gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Sage and onion are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,628 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Filbert Sausage

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the sausage

  1. Soak the onion in cold water for a few minutes.

  2. Add filbert meal, sage, grated onion, and salt; mix well.

  3. If too dry, add a little more water to help it stick together.

  4. Form small cakes with your hands and place them on an oiled baking sheet.

  5. Bake in a 400°F (200°C) oven or cook on the stove, turning when browned.

Make the gravy

  1. Heat 1 cup of water to boiling.

  2. Dissolve the filbert meal in a little warm water, then mix in the flour and salt until smooth.

  3. Stir the mixture into the boiling water and cook for a few minutes.

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 + oniontop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Sage + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,115 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Filbert + flourtop 32% of all pairs
    Smell alikelow
    Cooked together35 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Filbert + oniontop 33% of all pairs
    Smell alikelow
    Cooked together8 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Zwieola
Forms the main body of the sausage cakes, giving them bulk and structure.
Filbert meal
Adds nutty flavour and body to both the sausage cakes and the gravy.
White flour
Thickens the gravy so it becomes smooth and lightly textured.

The step that matters

Stir the gravy mixture into the boiling water. Starch in the flour needs heat and constant stirring to thicken evenly; if it is added lumpy or not stirred, the gravy can set with clumps.

Swap the filbert

How well each one fits the dish's main ingredients (sage, onion, flour):

  1. Chestnutfits better
  2. Lentilsfits better
  3. Beansfits better
  4. Filbertthe original

Fit is the average pairing score against sage, onion, 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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