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Oxford Sausages

A sausage made from veal, pork, beef suet, bread, lemon peel, spices, and fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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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

Prepare the mixture

  1. Chop the veal, pork, and beef suet finely and mix together.

  2. Add the grated bread, lemon peel, nutmeg, sage, pepper, salt, thyme, savoury, and marjoram. Mix well.

  3. Pack the mixture tightly into a pan.

Cook and serve

  1. When ready to use, roll the mixture into sausage shapes.

  2. Fry the sausages in fresh butter until golden brown, or broil them over a clear fire.

  3. Serve hot.

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. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Lemon + sagetop 2% of all pairs
    Smell alikestrong
    Cooked together887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Nutmeg + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together642 recipes

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

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

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

  5. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

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

What each ingredient does

Lean veal
Provides the main lean meat body that gives the sausage its bulk and bite.
Young pork, fat and lean
Adds fat and juiciness, keeping the sausage moist as it cooks.
Beef suet
Adds hard fat that melts during cooking, adding richness and moisture.
Grated bread
Absorbs and holds moisture and fat, helping the sausage stay tender and bound.

The step that matters

Packing the mixture tightly into a pan. Packing the mixture firmly helps it hold together when rolled into shapes. Loose mixture can crumble during frying or broiling.

“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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