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Sausages, Fried

Fried pork sausages made with bacon, bread crumbs, sage, mace, salt, pepper, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sausages, Fried

Ingredients

Directions

Prepare the mixture

  1. Chop the pork and bacon finely.

  2. Mix in the bread crumbs, sage, mace, salt, and pepper.

  3. Pound the mixture well in a mortar.

Form and fry

  1. Form into convenient-sized cakes and flour them.

  2. Fry the cakes in a hot pan until nicely browned, about 10 minutes.

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 + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

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

  3. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Sage + macetop 15% of all pairs
    Smell alikemoderate
    Cooked together519 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Pork
Forms the main body of the sausage and gives it a meaty texture.
Bacon
Adds fat that keeps the sausage moist and adds savory flavor.
Bread crumbs
Absorb juices and fat, helping the mixture hold together and stay tender.
Egg
Binds the mixture so the cakes hold their shape.

The step that matters

Fry the cakes in a hot pan until nicely browned. A hot pan sears the floured surface quickly, creating browning and a crisp crust while the interior cooks through. A cool pan lets the cakes absorb oil and stick or turn soggy.

Swap the mace

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

  1. Marjoramfits better
  2. Thymefits better
  3. Parsleyfits better
  4. Macethe original

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