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Sausage Pudding

A baked pudding made with sausage meat, flour, milk, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Sausage Pudding

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the batter

  1. In a bowl, mix the flour, baking powder, and salt.

  2. In another bowl, whisk together the milk, eggs, and melted butter.

  3. Combine the wet and dry ingredients, then fold in the sausage meat.

Cook

  1. Pour the mixture into a greased pudding mold.

  2. Cover and boil for about 1 hour 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

All-purpose flour
Provides the starch that gives the pudding its set structure.
Eggs
Bind the batter and help it set firm as it heats.
Baking powder
Releases gas that lifts the batter so the pudding is light rather than dense.
Milk
Adds moisture and hydrates the flour so the batter pours smoothly.
Melted butter
Adds fat that makes the crumb tender and adds richness.
Sausage meat
Adds savory flavor and fat distributed through the pudding.

The step that matters

Boiling until cooked through. The egg and flour batter sets as it heats, and the thick centre of the mold must reach full doneness. Stopping early leaves the pudding gummy or raw inside, while a covered, steady boil keeps moisture in and heat even.

“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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