Skip to main content
Main

Sausages, Pork

A pork sausage mixture with veal, beef suet, breadcrumbs, lemon rind, nutmeg, sage, pepper, salt, savory, and marjoram.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Sage and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 507 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Sausages, Pork

Ingredients

Directions

Prepare the meat

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

  2. Add the breadcrumbs, minced lemon rind, and grated nutmeg.

  3. Wash and chop the sage leaves very finely; add these with the remaining ingredients to the meat mixture.

  4. Mix thoroughly, then either stuff into casings or form into small cakes.

Cook

  1. Flour the cakes and fry until golden brown.

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. Sage + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together507 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Lemon + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

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

  3. Nutmeg + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: estragole (anise, licorice).

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

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

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

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

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

What each ingredient does

Pork
Provides the main body and fat that keep the sausage moist and juicy.
Veal
Adds a mild, tender meat texture that softens the mixture.
Beef suet
Adds fat that keeps the sausage moist and carries flavour during cooking.
Breadcrumbs
Absorb juices and fat, giving the sausage a tender, binding texture.
Lemon rind
Adds bright aromatic oils that lift the flavour of the meat.
Sage leaves
Contribute a savoury, aromatic herb flavour that suits pork.

The step that matters

Frying the flour-dusted cakes. Flour coats the surface so it browns evenly; frying over too high a heat can scorch the outside before the centre is cooked through, so keep the heat moderate.

Swap the nutmeg

How well each one fits the dish's main ingredients (pork, veal, beef, lemon, sage, pepper, marjoram):

  1. Thymefits better
  2. Rosemaryfits better
  3. Parsleyfits better
  4. Nutmegthe original

Fit is the average pairing score against pork, veal, beef, lemon, sage, pepper, marjoram. 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.

More pork sausage recipes

Country 12Smoked 4 See all 47 →

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesLemon SauceLemon Sauce236 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipes