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An Excellent Sausage to Eat Cold

A cured pork sausage made with fat and lean pork, seasoned, stuffed in ox‑gut, smoked, and dried for cold consumption.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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An Excellent Sausage to Eat Cold

Why it works: Pepper and allspice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 6,395 recipes. Both carry estragole, which smells anise, licorice. The science ↓

An Excellent Sausage to Eat Cold

Ingredients

Directions

Prepare

  1. Season the pork with salt, saltpetre, black pepper, and allspice, rubbing the mixture into the meat.

  2. On the sixth day, cut the meat into small pieces and mix in the finely chopped shallot or garlic.

  3. Prepare the ox-gut and fill it with the meat mixture, tying up the ends securely.

Smoke and dry

  1. Hang the sausage to smoke as you would hams, wrapping it in a fold or two of old muslin.

  2. Ensure the sausage is well dried before consuming.

  3. Some prefer to boil it first.

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. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  2. Allspice + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together386 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Pepper + shallottop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Pork + shallottop 16% of all pairs
    Smell alikemoderate
    Cooked together1,316 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

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

What each ingredient does

Fat pork
Adds moisture and richness, keeping the sausage from tasting dry or lean.
Lean pork
Provides the meaty body and firm texture of the filling.
Saltpetre
Helps cure the meat, preserving it and giving it a pink colour.
Shallot or garlic
Adds savoury aroma and sharpness to the meat mixture.

The step that matters

Drying the sausage before eating. Thorough drying lowers the water content of the sausage, which slows microbial growth and spoilage. Under-dried sausage stays moist and is more likely to spoil, so the drying has to be complete before it is eaten.

Swap the shallot

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

  1. Capsicumfits better
  2. Mustardfits better
  3. Carrotfits better
  4. Shallotthe original

Fit is the average pairing score against pork, pepper, allspice. 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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