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White Puddings

A sausage made from beef suet, toasted oatmeal, boiled onions, pepper, salt, and sausage skins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

White Puddings

Ingredients

Directions

Make the filling

  1. Mix chopped suet, toasted oatmeal, chopped onions, pepper, and salt well together.

  2. Stuff the mixture into sausage skins.

Cook and store

  1. Boil the sausages for 1 hour, pricking them to prevent bursting.

  2. Allow to cool and store in bran.

Serve

  1. When ready to serve, parboil and then broil on a gridiron.

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. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Beef suet
Adds fat that melts during cooking, giving the filling moisture and a rich texture.
Oatmeal
Absorbs fat and moisture, giving the filling body and a firm, crumbly structure.
Onions
Add moisture and savoury sweetness to the filling.

The step that matters

Pricking the sausages before boiling. Pricking lets steam and expanding air escape during boiling, so the skins are less likely to split and the filling stays inside.

Swap the onion

How well each one fits the dish's main ingredients (beef, pepper):

  1. Capsicumfits better
  2. Tomatofits better
  3. Carrotfits about as well
  4. Onionthe original

Fit is the average pairing score against beef, 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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