Skip to main content
Main

Veal Sausages

A sausage made from finely chopped veal and beef suet, seasoned with salt, pepper, herbs, and optional anchovies or sage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Veal Sausages

Ingredients

Directions

Prepare

  1. Remove all skin and sinew from the veal.

  2. Mix the veal with beef suet and season with salt, pepper, parsley, thyme, and marjoram.

Make and cook the sausages

  1. Stuff the mixture into cleaned sausage casings and tie at intervals with twine.

  2. For an alternative, pound lean veal with fat bacon, anchovies, and sage to a paste.

  3. Form the paste into sausages and fry them.

Serve

  1. Serve with stewed vegetables or fried bread sippets.

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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Marjoram + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together507 recipes

    Shared aroma: 2-hexenal (green, leafy).

  3. Thyme + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together1,485 recipes

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

  4. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Veal
Forms the main lean body of the sausage, giving it its meaty texture.
Beef suet
Adds fat that keeps the sausage moist and tender as it cooks.
Anchovies
Adds savoury depth to the alternative paste, enriching the overall flavour.

Swap the parsley

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

  1. Winter savoryfits better
  2. Rosemaryfits better
  3. Parsleythe original
  4. Oreganofits about as well

Fit is the average pairing score against veal, beef, pepper, thyme, marjoram, sage. 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.

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes