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Pork Sausages Fine

A pork sausage made from finely chopped lean and fat pork seasoned with pepper, salt, sage, and optional cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Pork Sausages Fine

Ingredients

Directions

Prepare the mixture

  1. Combine the lean and fat pork in a bowl.

  2. Season the mixture with pepper, salt, and sage for every pound of meat.

  3. Warm the mixture slightly to make it easier to mix by hand.

Shape and fry

  1. Form small patties and dust them with flour.

  2. Pack the remaining mixture into jars.

  3. Shape the mixture into small cakes.

  4. Dust the cakes with flour.

  5. Fry the cakes in butter or alone.

  6. Do not cover the cakes while frying to prevent them from falling apart.

Finish and store

  1. Optionally, add a little cinnamon to some of the mixture for flavor.

  2. Store in a cool, dry place.

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. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Sage + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together140 recipes

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

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + cinnamontop 9% of all pairs
    Smell alikestrong
    Cooked together4,890 recipes

    Shared aroma: methyl cinnamate (strawberry).

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

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

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 meaty structure that holds the cakes together when cooked.
Fat pork
Adds moisture and richness, keeping the cooked cakes tender and juicy.
Flour
Dusted on the outside, it helps the surface brown and form a light crust.
Butter
Conducts heat evenly in the pan and adds browning and a rich flavor.

The step that matters

Frying the cakes uncovered. Frying without a lid lets moisture escape from the surface, so the outside browns and sets. This firm crust helps the cakes keep their shape rather than steaming soft and breaking apart.

Swap the cinnamon

The recipe marks cinnamon as optional. How well each one fits the dish's main ingredients (pork, pepper, sage, flour, butter):

  1. Marjoramfits better
  2. Thymefits better
  3. Parsleyfits better
  4. Cinnamonthe original

Fit is the average pairing score against pork, pepper, sage, flour, butter. 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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