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Sausages, Pork

A pork, veal, and beef suet sausage mixed with breadcrumbs, lemon peel, nutmeg, sage, pepper, salt, savory, and marjoram, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Sausages, Pork

Ingredients

Directions

Prepare the mixture

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

  2. Add the bread-crumbs, minced lemon peel, and grated nutmeg.

  3. Wash and chop the sage leaves finely and add them along with the remaining ingredients to the meat.

  4. Mix thoroughly, then form into little cakes or stuff into skins.

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

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

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

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

  3. Nutmeg + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together642 recipes

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

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

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

What each ingredient does

Pork
Provides the main meat body and fat that keeps the sausage juicy.
Beef suet
Adds fat that melts during frying, giving moisture and a richer texture.
Bread-crumbs
Absorb juices and fat, helping the mixture hold together and stay tender.
Veal
Adds lean meat that gives a soft, delicate texture to the filling.
Lemon rind
Contributes bright aromatic oils that lighten the rich meat flavor.

The step that matters

Flour the cakes and fry until golden brown. Flour forms a crust that browns during frying and helps seal in juices. Frying over too high heat can brown the outside before the centre cooks through, so the cakes should be cooked at a moderate heat until done.

“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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