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An Excellent Sausage to Eat Cold

A cold sausage made from lean pork, veal, suet, milk‑soaked roll, spices, eggs, and smoked in gut.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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An Excellent Sausage to Eat Cold

Why it works: Pork and veal are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

An Excellent Sausage to Eat Cold

Ingredients

Directions

Prepare the meat

  1. Season the pork and veal with salt, black pepper, and allspice.

  2. Rub the mixture into the meat.

  3. After six days, cut the meat small.

  4. Mix in finely chopped shallot or garlic.

Stuff and smoke

  1. Prepare an ox gut by scouring, salting, and soaking it well.

  2. Fill the gut with the meat mixture.

  3. Tie the ends of the gut.

  4. Hang the gut to smoke, wrapped in old muslin.

  5. Tie the skin in sections to make links about 8 to 9 inches long.

Shape and fry

  1. Beat the eggs and mix them with the sausage meat.

  2. Shape the mixture into egg-like forms.

  3. Fry the shaped sausages in a dry hot pan over a very quick fire.

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.

Photo for illustrative purposes only · Contact us to use it

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 + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Pork + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

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

What each ingredient does

Lean pork
Provides the main meaty body and structure of the sausage.
Lean veal
Adds a mild, tender meat texture that balances the pork.
Suet
Adds fat that keeps the sausage moist and rich as it cooks.
Eggs
Bind the meat mixture so it holds its shape when formed and fried.
French roll
Soaked in milk, it adds moisture and helps bind the mixture.

The step that matters

Fry in a dry hot pan over a very quick fire. A very hot dry pan browns the outside quickly and sets the shape, while a long, slow cook would dry out the lean meat and suet.

“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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