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Veal and Poultry Sausages

Sausages made from equal parts veal, turkey or fowl, bread crumbs, ham, herbs, spices, egg yolk, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal and Poultry Sausages

Ingredients

Directions

Make the mixture

  1. Combine equal amounts of veal, turkey, or fowl with bread crumbs and half that amount of ham.

  2. Add parsley, lemon thyme, chives, pepper, coarse sea salt, pounded mace, egg yolk, and flour, then mix well and shape into sausages or small rolls.

Cook and serve

  1. Cook as desired, or serve as a garnish for fricassees or minced meat.

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  5. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Veal, turkey, or fowl
Forms the main body of the sausage and gives it its meaty structure.
Bread crumbs
Absorb moisture and help the mixture hold together and stay tender.
Ham
Adds savory, salty flavor and richness to the mixture.
Egg yolk
Binds the mixture and helps it hold its shape when cooked.
Flour
Helps bind the mixture and firm up the shaped sausages.

The step that matters

Mixing and shaping the mixture. Mixing well spreads the egg yolk and flour evenly so the binder holds the meat and crumbs together. Poorly bound mixtures can crumble or fall apart when cooked.

Swap the chive

How well each one fits the dish's main ingredients (veal, bread, ham, parsley, lemon, thyme, pepper):

  1. Carrotfits better
  2. Shallotfits better
  3. Leekfits better
  4. Chivethe original

Fit is the average pairing score against veal, bread, ham, parsley, lemon, thyme, 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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