Skip to main content
Main

Oyster Sausages

A fried sausage made from oysters, veal, suet, bread crumbs, egg, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Oyster and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,545 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Oyster Sausages

Ingredients

Directions

Prepare

  1. Chop the oysters, veal, and suet together.

  2. Add bread crumbs, salt, and pepper to the mixture.

Cook and serve

  1. Form the mixture into small cakes using an egg and flour.

  2. Fry the cakes in a pan until golden brown.

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

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

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

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

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

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

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Oysters
Provide the main flavour and the bulk of the sausage mixture.
Veal
Adds meaty body and structure to the chopped mixture.
Suet
Adds fat, which keeps the cakes moist and adds richness.
Bread crumbs
Absorb moisture and help the mixture hold together.
Egg
Binds the mixture so it holds its shape when formed into cakes.
Flour
Coats the cakes so they brown in the pan.

The step that matters

Frying the cakes. The cakes must be shaped firmly and fried at a steady heat so the outside browns before the inside dries out. Too little binding lets them fall apart in the pan.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes