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Veal Sausages

A sausage made from equal parts lean veal and fat pork, seasoned with sage and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Veal Sausages

Ingredients

Directions

Prepare the mixture

  1. Chop equal quantities of lean veal and fat pork.

  2. Add a handful of chopped sage and salt.

  3. Mix all ingredients in a mortar until well combined.

Shape and cook

  1. Shape the mixture into sausage forms.

  2. Fry the sausages in a pan until cooked through.

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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

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

  3. Veal + sagetop 14% of all pairs
    Smell alikelow
    Cooked together670 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Lean veal
Provides the main meaty body and firm structure of the sausage.
Fat pork
Adds fat that keeps the sausage moist and gives it a rich texture.
Sage
Adds a savoury, herbal aroma that defines the flavour of the sausage.

The step that matters

Mix all ingredients until well combined. Fat and lean meat must be evenly distributed. Pockets of fat or lean meat cause uneven texture, and an uneven mix leaves some sausage pieces dry and others greasy.

“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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