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Mutton Sausages

A savory sausage made from mutton, ham, suet, breadcrumbs, mushrooms, herbs, and eggs, fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mutton Sausages

Ingredients

Directions

Prepare

  1. Finely chop the mutton and mix it with the dry ingredients, seasoning liberally with salt and pepper.

  2. Stir in the eggs and enough stock to slightly moisten the mixture.

  3. Press the mixture into sausage skins or form it into cork-shaped pieces or small cakes.

Cook

  1. Fry in hot butter or fat for 8 to 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. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Bind the mixture so it holds together when pressed or shaped and cooked.
Breadcrumbs
Absorb moisture and give the sausage a tender, soft body.
Suet
Adds fat that keeps the lean meat juicy and adds richness during frying.
Mutton
Forms the main body of the sausage and provides its meaty flavour.
Ham or bacon
Contributes salty, smoky flavour and extra fat to the mixture.

The step that matters

Fry in hot butter or fat for 8 to 10 minutes. Hot fat sears the outside and sets the bind from the eggs, helping the sausage brown and hold its shape. Lower heat lets the fat run out and the meat dry or crumble.

Swap the shallot

How well each one fits the dish's main ingredients (mutton, ham, mushroom, parsley, pepper, egg):

  1. Shallotthe original
  2. Carrotfits about as well
  3. Spinachfits about as well
  4. Asparagusfits about as well

Fit is the average pairing score against mutton, ham, mushroom, parsley, 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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