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Pork Sausages

A pork sausage made with pork, beef suet, veal, breadcrumbs, lemon zest, nutmeg, sage, pepper, salt, and mixed herbs.

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 ↓

Pork Sausages

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

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

  2. Add breadcrumbs, lemon zest, nutmeg, sage, pepper, salt, and mixed herbs.

  3. Moisten the mixture with a little gravy or water.

Shape and cook

  1. Fill the mixture into sausage skins or shape into patties.

  2. Fry slowly or bake in the oven at 350°F (175°C).

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 meaty body and fat that give the sausage its flavour and bite.
Beef suet
Adds hard fat that melts during cooking, keeping the sausage moist and tender.
Lean veal
Contributes a mild, fine-textured meat that softens the sausage's overall texture.
Breadcrumbs
Absorb moisture and help bind the mixture so it holds together and stays tender.
Lemon zest
Adds bright aroma from the oils in the peel, lifting the richness of the meat.

The step that matters

Moisten the mixture with a little gravy or water. The breadcrumbs and lean meat need enough liquid to bind and stay juicy during cooking. Too little leaves the mixture dry and crumbly, while too much makes it loose and hard to shape.

Swap the nutmeg

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

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

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