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University Sausages

A pork and veal sausage with port wine, bread crumbs, and herbs, steamed then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pepper and clove 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 ↓

University Sausages

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the filling

  1. Soak the bread and wine together.

  2. Mince the meat and mix with the soaked bread and wine.

  3. Finely chop the garlic and add to the mixture.

  4. Pound the mixture and press it into a jar, cover, and let it blend.

Cook and finish

  1. Fill the skins with the mixture and steam for 30 minutes.

  2. Let the sausages cool, then remove the skins.

  3. Roll the sausages in egg and bread crumbs.

  4. Fry the sausages until golden brown.

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. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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

  3. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  4. Pork + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Port wine + clovetop 12% of all pairs
    Smell alikemoderate
    Cooked together914 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

What each ingredient does

Pork
Provides the main meaty body and fat that keeps the sausage juicy.
Veal
Adds a mild, delicate flavour and a soft, tender texture to the filling.
Bread crumbs
Soaked in wine, they absorb liquid and help keep the filling moist and tender.
Egg yolks
Bind the filling and form a coating that helps crumbs stick and brown.

The step that matters

Steaming the filled sausages. Steaming cooks the filling gently through without drying it out. Cooking too hard or too long can make the texture firm and crumbly, so keep the water at a gentle simmer.

Swap the garlic

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

  1. Nutmegfits better
  2. Marjoramfits better
  3. Allspicefits better
  4. Garlicthe original

Fit is the average pairing score against pork, veal, port wine, bread, egg, pepper, clove. 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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