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Breakfast

The Urtversitt Receipt for Pork Sausages

A sausage mixture of minced pork and beef suet bound with bread and egg yolks, then cut, floured and fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pork and beef match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

The Urtversitt Receipt for Pork Sausages

Ingredients

Directions

Prepare the mixture

  1. In a bowl, combine the chopped pork and minced beef suet.

  2. Add the dried bread, beaten egg yolks, pepper, coarse sea salt, dried sage, cayenne pepper, and minced garlic. Mix everything well until it forms a paste.

  3. Stuff the mixture into sausage casings or press it into jars for later use.

Cook and serve

  1. Cut into square pieces.

  2. Dredge the pieces with flour.

  3. Fry the pieces in fresh butter until golden.

  4. Serve on toast as a breakfast dish.

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. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  3. Sage + garlictop 7% of all pairs
    Smell alikemoderate
    Cooked together1,025 recipes

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

  4. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

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

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

Young lean pork
Provides the main meat body and structure of the sausage.
Minced beef suet
Adds fat that keeps the mixture moist and tender during cooking.
Beaten egg yolks
Bind the mixture together and add richness to the paste.
Dried bread soaked in port wine
Absorbs liquid and helps keep the mixture soft and binding.
Flour
Dries the surface of the pieces so they brown evenly in the butter.

The step that matters

Fry the pieces in fresh butter until golden. Butter browns quickly because its milk solids darken at moderate heat and can burn before the pork is cooked through. Keep the heat moderate and the pieces turned so the inside cooks as the outside browns.

Swap the garlic

How well each one fits the dish's main ingredients (pork, beef, bread, port wine, egg, pepper, sage):

  1. Marjoramfits better
  2. Thymefits better
  3. Parsleyfits better
  4. Garlicthe original

Fit is the average pairing score against pork, beef, bread, port wine, egg, pepper, sage. 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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