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Pounded Sausage-meat

A sausage made by pounding veal and pork fat, seasoned with salt and spices, formed into cakes and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and pork 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 ↓

Pounded Sausage-meat

Ingredients

Directions

Prepare the mixture

  1. Chop the veal into small pieces.

  2. Pound the veal thoroughly in a large mortar.

  3. Add the leaf fat and continue to pound until well combined.

  4. Season with coarse sea salt and spices to taste.

Cook

  1. Form the mixture into cakes.

  2. Fry the cakes in a pan 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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

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

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

What each ingredient does

Veal
Forms the lean meat base that gives the sausage its main body and bite.
Leaf fat
Adds fat that keeps the mixture moist and tender as it cooks.

The step that matters

Pound the veal thoroughly. Pounding breaks the meat fibres into a fine, cohesive paste, so the fat binds evenly and the cakes hold together rather than crumbling in the pan.

“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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