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Persian Sausages

Sausages made from chopped mutton and bacon, seasoned with salt and pepper, roasted over coal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Persian Sausages

Ingredients

Directions

Prepare

  1. Mix the chopped mutton and bacon together in a bowl.

  2. Season the mixture with coarse sea salt and black pepper.

  3. Divide the mixture into small equal-sized portions.

Shape and cook

  1. Roll each portion around an iron skewer to form elongated sausages.

  2. Roast the sausages over coal, turning the skewer by hand until cooked.

Serve

  1. Serve on a hot dish garnished with slices of celery.

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. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

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

What each ingredient does

Mutton
Provides the main meat body and lean texture of the sausage.
Fat bacon
Adds fat that keeps the sausage moist and carries flavor during roasting.

The step that matters

Roast the sausages over coal, turning the skewer by hand until cooked.. Turning the skewer keeps heat even around the sausage so it cooks through and browns evenly rather than scorching on one side. Fat drips and flares over coal, so steady, even turning matters.

“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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