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Meat Sausages

Small flat cakes made from chopped pork and cooked meat mixed with seasonings and egg yolks, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Thyme and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,973 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Meat Sausages

Ingredients

Directions

Prepare

  1. Chop the cooked meat and pork very finely, measuring the pork after chopping.

  2. Mix the dry seasonings with the meat and pork.

  3. Add the beaten egg yolks and mix thoroughly.

Form and cook

  1. Form the mixture into small, flat sausage cakes.

  2. Saute the sausage cakes in a frying 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. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  3. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  4. Pork + meattop 11% of all pairs
    Smell alikemoderate
    Cooked together3,208 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Thyme + porktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,108 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Egg yolks
Bind the meat mixture so the patties hold their shape while cooking.
Pork
Adds fat and moisture, keeping the patties from drying out.
Cooked meat
Forms the main body of the patties and gives them their meaty texture.

The step that matters

Saute the sausage cakes until cooked through. Pork must reach a safe internal temperature throughout. Flat patties cook quickly, so the centre can lag behind the browned outside if the heat is too high. Cook them over moderate heat and check that they are cooked through.

“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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