Name: Oxford Sausages
Ingredients: 1½ pounds pork, chopped; 1½ pounds veal, chopped; ¾ pound beef suet, chopped; crumb of a penny loaf, soaked in water; dried sage, to taste; pepper, to taste; coarse sea salt, to taste

Why it works: Pork and beef match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Oxford Sausages

Ingredients

Directions

Chop the pork and veal, removing skin and sinews.
Add the beef suet and mix well.
Soak the crumb of the penny loaf in water and add it to the meat mixture.
Season with dried sage, pepper, and coarse sea salt.

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.

Pork + beeftop 1% of all pairs

Smell alikestrong

Cooked together5,690 recipes

Shared aroma: 12-methyltridecanal (tallowy, beefy).
Sage + peppertop 3% of all pairs

Smell alikestrong

Cooked together5,388 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Beef + peppertop 10% of all pairs

Smell alikemoderate

Cooked together18,971 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Pork + vealtop 11% of all pairs

Smell alikemoderate

Cooked together4,930 recipes

Shared aroma: 4-heptenal (creamy, biscuit).
Veal + beeftop 11% of all pairs

Smell alikemoderate

Cooked together3,784 recipes

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