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Sausages of Cold Veal, Turkey, or Fowl

Sausages made from minced cold veal, turkey, or fowl, suet, bread, ham, herbs, and spices, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Sausages of Cold Veal, Turkey, or Fowl

Ingredients

Directions

Make the mixture

  1. In a bowl, combine the minced meat, suet, grated bread, ham, parsley, lemon‑thyme, chives, pepper, salt, pounded mace, egg yolk, and flour, and mix well until all ingredients are combined.

Shape and fry

  1. Shape the mixture into small sausages.

  2. Fry the sausages until golden brown.

Serve

  1. Serve as a garnish for fricassee or minced veal.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Minced cold veal, turkey, or fowl
Forms the main body of the sausage and gives it its meaty flavour and texture.
Suet
Adds fat that keeps the sausages moist and tender as they cook.
Grated bread
Absorbs moisture and helps the mixture hold together and stay soft.
Egg yolk
Binds the mixture so the sausages hold their shape while frying.
Flour
Helps bind the mixture and supports its structure during frying.

The step that matters

Fry the sausages until golden brown. Frying over steady heat browns the surface through the Maillard reaction, building flavour, while the binder sets so the sausages hold their shape and do not fall apart.

Swap the chive

How well each one fits the dish's main ingredients (veal, bread, ham, parsley, lemon, thyme, pepper):

  1. Carrotfits better
  2. Shallotfits better
  3. Leekfits better
  4. Chivethe original

Fit is the average pairing score against veal, bread, ham, parsley, lemon, thyme, pepper. 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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