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Oyster Sausages

A savory sausage made with veal, oysters, suet, bread, egg, and fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Oyster Sausages

Ingredients

Directions

Prepare

  1. Remove gills from the oysters and chop them into pieces.

  2. Pound the veal very finely in a mortar with the suet.

  3. Soak the bread in the oyster liquor, then pound it.

Shape and fry

  1. Combine the pounded bread, chopped oysters, and beaten egg with the veal.

  2. Form the mixture into small sausage shapes.

  3. Fry the sausages in butter until they are a delicate brown.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Oyster + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal
Provides the main meaty body, and pounding it finely gives the sausages a smooth, tender texture.
Oysters
Add a briny, savoury flavour that gives the sausages their distinctive character.
Egg
Binds the mixture together so the sausages hold their shape while frying.
Bread
Soaked in oyster liquor and pounded, it adds moisture and softness to the filling.
Suet
Adds fat that keeps the sausages moist and rich as they cook.
Butter
Fries the sausages, adding fat that helps them brown.

The step that matters

Pound the veal very finely. Fine pounding breaks the meat into a smooth, cohesive paste. Coarse pieces would make the sausages crumbly and uneven, and they would not bind well with the egg and bread.

“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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