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Sausage Pudding

A pudding made with fresh pork sausages, onion, sage, butter, flour, stock, and spices, boiled in a suet crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Sausage Pudding

Ingredients

Directions

Prepare the basin

  1. Line a pudding basin with good suet crust.

  2. Fill it with the skinned sausages.

Make the sauce

  1. In a pan, fry the minced onion and sage leaves in butter until the onion turns yellow.

  2. Sprinkle the flour over the onion mixture and stir well.

  3. Add the stock and mix until combined.

Cook the pudding

  1. Pour the sauce over the sausages in the basin.

  2. Cover and tie the pudding in a floured cloth.

  3. Boil in fast-boiling water for about three hours.

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. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

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

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

  4. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Fresh pork sausages
Form the main filling and provide the meaty body of the pudding.
Onion
Adds sweetness and savoury depth as it softens in butter.
Butter
Carries the flavour of the onion and sage and adds richness to the sauce.
Flour
Thickens the stock into a sauce as it cooks with the butter.
Stock
Adds moisture and savoury flavour to bind the sauce.

The step that matters

Keep the water fast-boiling. Steady, vigorous boiling keeps the suet crust cooking evenly and the filling heated through over the long cook, while a weak simmer can leave the pudding heavy and undercooked.

Swap the onion

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

  1. Potatofits better
  2. Capsicumfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against pork, sage, butter, flour, 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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