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Fowl or Rabbit Sausages

A sausage made from cooked fowl or rabbit meat mixed with onions, spices, bacon, and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fowl or Rabbit Sausages

Ingredients

Directions

Prepare the filling

  1. Remove bones from the cooked fowl, rabbit, or hare and chop the meat finely.

  2. Boil onions in strong gravy until soft, then pound them.

  3. Season the pounded onions with salt, pepper, parsley, cloves, and mace.

  4. Pound the meat and mix it with the seasoned onions and small pieces of bacon.

  5. Combine with the egg yolk and add lemon juice or lemon pickle, and sorrel if using.

Fill and cook

  1. Fill sausage skins with the mixture and broil them until cooked.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Parsley + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Fowl, rabbit, or hare meat
Forms the main body of the sausage filling.
Onions
Softened in gravy and pounded, they add moisture and body to the filling.
Bacon
Adds fat in small pieces, keeping the sausage moist and richly flavoured.
Egg yolk
Binds the mixture together so it holds its shape in the skins.
Lemon juice or lemon pickle
Adds acidity that brightens the rich meat and fat.

The step that matters

Pound the meat and onions until smooth. Pounding breaks the meat and onion fibres into a fine, cohesive paste. If pieces stay coarse, the filling will not bind well and may crumble when cooked in the skins.

Swap the mace

How well each one fits the dish's main ingredients (rabbit, onion, pepper, parsley, clove, egg, lemon):

  1. Thymefits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against rabbit, onion, pepper, parsley, clove, egg, lemon. 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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