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Fresh Meat Sausages K LA Mariette

A sausage made from minced beef, veal, suet, and seasonings, formed into small links and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Fresh Meat Sausages K LA Mariette

Ingredients

Directions

Prepare the mixture

  1. Mince the beef, veal, and suet in a meat grinder.

  2. Add shallots, garlic, celery, anchovies, bread crumbs, and chestnuts.

  3. Season with salt, black pepper, red pepper, and allspice.

  4. Beat the egg whites separately.

  5. Mix everything thoroughly.

Shape and cook

  1. Flour a surface.

  2. Form the mixture into tiny sausages, about 2 inches long and 1 inch in circumference.

  3. Fry the sausages in boiling fat until browned.

  4. Serve hot.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Clove + chestnuttop 6% of all pairs
    Smell alikestrong
    Cooked together143 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Clove + celerytop 6% of all pairs
    Smell alikestrong
    Cooked together4,668 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  5. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

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

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

What each ingredient does

Egg whites
Bind the mixture so the sausages hold their shape while cooking.
Bread crumbs
Absorb moisture and add body, keeping the sausages tender rather than dense.
Suet
Adds fat that keeps the sausages moist and carries flavor.
Tender beef
Provides the main meaty structure and savory flavor.
Veal
Adds a mild, delicate meat flavor and a softer texture.

The step that matters

Fry the sausages in boiling fat until browned. Fat that is not hot enough lets small sausages soak up grease and turn pale and soggy, while overly hot fat can brown the outside before the centre cooks. Browning comes from surface heat, so the fat should be steadily hot and the sausages turned to colour evenly.

Swap the garlic

How well each one fits the dish's main ingredients (beef, veal, clove, celery, bread, chestnut, pepper):

  1. Winter savoryfits better
  2. Sagefits better
  3. Marjoramfits better
  4. Garlicthe original

Fit is the average pairing score against beef, veal, clove, celery, bread, chestnut, 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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