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An Excellent Sausage to Eat Cold

A smoked pork sausage stuffed in ox‑gut, seasoned with salt, pepper, allspice, shallot or garlic, served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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An Excellent Sausage to Eat Cold

Why it works: Allspice and sage match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 331 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

An Excellent Sausage to Eat Cold

Ingredients

Directions

Season and mix

  1. Season the pork with salt, saltpetre, black pepper, and allspice, rubbing the mixture into the meat.

  2. On the sixth day, cut the meat small and mix in the chopped shallot or garlic.

Fill and wrap

  1. Prepare the ox-gut and fill it with the meat mixture, tying the ends securely.

  2. Wrap the sausage in old muslin.

Hang and serve

  1. Hang the sausage to smoke and ensure it is high dried.

  2. Tie the skin in several places to create links about 8 to 9 inches long.

  3. Boil the sausage before eating, or serve it cold.

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.

Photo for illustrative purposes only · Contact us to use it

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. Allspice + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together331 recipes

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

  2. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  3. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Allspice + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together386 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Shallot + sagetop 7% of all pairs
    Smell alikestrong
    Cooked together181 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Fat and lean pork
Fat keeps the cured filling moist and gives it a rich texture.
Ox-gut
Natural casing that holds the filling in a shaped sausage.
Penny loaf
Soaked or crumbed bread absorbs moisture and helps bind the filling.
Shallot or garlic
Adds a sharp, savoury aroma to the meat.

The step that matters

Hang the sausage to smoke and ensure it is high dried. Drying removes surface moisture so the sausage keeps and resists spoilage. If it stays damp, spoilage bacteria can grow, so the drying must be thorough.

Swap the shallot

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

  1. Capsicumfits better
  2. Mustardfits better
  3. Carrotfits better
  4. Shallotthe original

Fit is the average pairing score against pork, pepper, allspice, sage. 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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