Skip to main content
Main

Mutton Sausages

A savory sausage made from mutton, beef suet, anchovies, oysters, bread, onion, eggs, and spices.

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

Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mutton Sausages

Ingredients

Directions

Prepare the filling

  1. Chop the mutton very small.

  2. Season with pepper, salt, and beaten mace.

  3. Chop the beef suet, anchovies, oysters, grated bread, and boiled onion.

  4. Mix everything with the oyster liquor and beaten eggs.

Shape and fry

  1. Roll the mixture into lengths, corks, or balls.

  2. Fry the sausages until golden brown.

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. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

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

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

  3. Mutton + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

Mutton
Forms the main body of the sausage and gives it its meaty flavor and bite.
Beef suet
Adds fat that keeps the sausage moist and rich as it cooks.
Grated bread
Absorbs liquid and fat, helping the mixture hold together and stay tender.
Eggs
Bind the mixture so it holds its shape when rolled and fried.
Oysters
Add savory, briny flavor and moisture to the filling.

The step that matters

Fry the sausages until golden brown. Frying over steady heat browns the surface through the Maillard reaction, building flavor and a crisp crust. Too little heat leaves them pale and greasy, while too much can scorch the outside before the centre cooks through.

Swap the mace

How well each one fits the dish's main ingredients (mutton, beef, oyster, bread, onion, egg, pepper):

  1. Parsleyfits better
  2. Garlicfits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against mutton, beef, oyster, bread, onion, egg, 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.

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesRoast BeefRoast Beef211 recipes