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Oxford Sausages

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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

  1. Mince the pork, veal, and beef suet very small.

  2. Season the mixture with salt, white pepper, Cayenne, mace, and sage.

  3. Soak the crumb of the French roll in butter for a minute or two.

  4. Mix the soaked crumbs thoroughly with the meat mixture and beaten eggs.

  5. Fill the sausage skins three-quarters full and fry before serving.

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

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

  3. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

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

  5. Pork + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

Swap the white pepper

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

  1. Marjoramfits better
  2. Thymefits better
  3. Nutmegfits better
  4. White pepperthe original

Fit is the average pairing score against pork, veal, beef, pepper, mace, sage, egg. Candidates are from the same food group and used in at least 100 recipes.

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