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Oyster Sausages

A savory sausage made from veal, oysters, suet, bread, egg, and fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Oyster Sausages

Ingredients

Directions

Prepare the filling

  1. Remove gills from oysters and chop them into pieces.

  2. Pound the veal finely in a mortar with a little suet.

  3. Soak the bread in the oyster liquor, then pound it and add to the veal.

  4. Mix in the chopped oysters and beat the egg to bind the mixture.

Shape and fry

  1. Shape the mixture into small sausage-like lengths.

  2. Fry the sausages in butter 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Oyster + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

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

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 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

Veal
Provides the main meaty body and structure of the sausage.
Oysters
Adds a briny, savoury flavour and moisture to the mixture.
Egg
Binds the mixture together so it holds its shape when fried.
Bread
Soaked in oyster liquor, it adds moisture and softens the texture of the filling.
Suet
Adds fat that keeps the filling tender and juicy.

The step that matters

Fry the sausages in butter until golden brown. Frying over moderate heat browns the surface through the Maillard reaction, adding flavour and colour. Too little heat leaves them pale and greasy, while too much can scorch the outside before the centre is cooked through.

“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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