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Sausage-meat

A mixture of finely chopped pork and veal seasoned with salt, pepper, nutmeg, clove, and optional cinnamon and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Sausage-meat

Ingredients

Directions

  1. Chop the lean pork and veal very fine using a chopping machine.

  2. Mix the chopped meats well and ensure they are very fresh.

  3. Season the mixture with salt, pepper, nutmeg, clove, and cinnamon if desired.

  4. Optionally, add the yolk of an egg to the meat mixture for richness.

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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Nutmeg + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

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

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Lean pork
Provides the main meat body and fat content for a juicy sausage texture.
Lean veal
Adds a mild, delicate meat flavor and a fine, tender texture.
Egg yolk
Adds richness and helps bind the meat mixture together.

The step that matters

Chop the meat very fine. Fine chopping breaks the meat into small pieces so it binds evenly and has a smooth, cohesive texture rather than a coarse, crumbly one.

Swap the cinnamon

The recipe marks cinnamon as optional. How well each one fits the dish's main ingredients (pork, veal, pepper, nutmeg, clove, egg):

  1. Allspicefits about as well
  2. Cinnamonthe original
  3. Marjoramfits about as well
  4. Sagefits about as well

Fit is the average pairing score against pork, veal, pepper, nutmeg, clove, egg. 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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