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The Cambridge Sausage

A boiled sausage made from pork, beef suet, beef, veal, bacon fat, gammon, sage, sweet herbs, mixed spice, cayenne pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

The Cambridge Sausage

Ingredients

Directions

Prepare the filling

  1. Combine the pork, beef suet, beef, veal, bacon fat, and gammon in a bowl.

  2. Add the chopped sage and sweet herbs to the meat mixture.

  3. Season with mixed spice, cayenne pepper, and coarse sea salt.

Stuff and boil

  1. Fill the cleaned sausage skin with the mixture and tie it tightly.

  2. Prick the sausage to prevent bursting.

  3. Place the sausage in a saucepan of boiling water.

  4. Boil the sausage for 1 hour.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  3. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

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

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

  5. Beef + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Pork
Provides the lean meat that forms the main body of the sausage.
Beef suet
Adds fat that keeps the filling moist and juicy as it cooks.
Bacon fat
Adds fat and savoury flavour that carries through the sausage meat.
Gammon
Contributes cured, salty meat flavour to the filling.
Veal
Adds mild, tender meat that softens the texture of the filling.
Beef
Adds meaty flavour and body to the filling.

The step that matters

Prick the sausage before boiling. Pricking lets steam and expanding air escape through the skin, so the casing is less likely to split or burst in the hot water.

Swap the sage

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

  1. Sagethe original
  2. Marjoramfits about as well
  3. Thymefits about as well
  4. Parsleyfits less well

Fit is the average pairing score against pork, beef, veal, 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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