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Egg Sausages

Egg sausages are boiled egg mixtures encased in sausage skins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Nutmeg and pepper match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Egg Sausages

Ingredients

Directions

Prepare

  1. Wash the sausage skins and let them drain.

  2. In a bowl, combine the eggs, sweet herbs, nutmeg, salt, and pepper, then whisk in the heavy cream until well mixed.

Fill and poach

  1. Fill the sausage skins using a funnel, tying off the ends and securing at 5-inch intervals.

  2. Place the filled skins in a pot of simmering water for 20 minutes, ensuring they do not boil.

Serve

  1. Remove from water, take off the skins, and warm in stock or broth 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. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  2. Nutmeg + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Set when cooked, giving the sausage its firm, sliceable body.
Heavy cream
Adds moisture and richness, keeping the cooked filling tender rather than dry.
Powdered sweet herbs
Contribute aroma and savoury flavour to the egg filling.

The step that matters

Simmer without boiling. Egg proteins set gently at temperatures just below boiling. At a rolling boil the filling can turn rubbery, puff, or split, and the casings may burst.

“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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