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Veal Sausagrs

A veal sausage made with bacon, sage, anchovies, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Sausagrs

Ingredients

Directions

Make the sausage mixture

  1. Chop the veal, bacon, sage, salt, pepper, and anchovies well.

  2. Pound the mixture in a mortar until combined.

Cook and serve

  1. When ready to use, roll the mixture into sausages and fry them.

  2. Serve with fried sippets.

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

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

  2. Veal + sagetop 14% of all pairs
    Smell alikelow
    Cooked together670 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Lean veal
Provides the main meat body, giving the sausage its firm, sliceable texture.
Fat bacon
Adds fat that keeps the sausage moist and carries flavour during frying.
Anchovies
Contribute savoury depth that rounds out the meat flavour without tasting distinctly fishy.

The step that matters

Pounding the mixture until combined. Chopping alone leaves uneven pieces of meat and fat. Pounding breaks them down into a more uniform paste, so the sausages hold together when rolled and fried rather than crumbling.

Swap the sage

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

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

Fit is the average pairing score against 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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