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Lemon Sausage

A sausage made from fatty pork and veal flavored with lemon rind and juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lemon Sausage

Ingredients

Directions

Prepare the meat

  1. Chop the fatty sausage and veal, then grind them twice.

Season and mix

  1. In a deep dish, combine the ground meat with salt, black pepper, red pepper, lemon rind, and lemon juice.

  2. Knead the mixture with a little warm water until well combined.

Stuff the casings

  1. Stuff the mixture into the washed sausage casings using a sausage filler.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 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

Fatty sausage
Supplies fat that keeps the sausage juicy and rich in flavor.
Veal
Adds lean meat that gives the filling body and a firmer bite.
Lemon juice
Adds acidity that brightens the flavor of the meat.
Lemon rind
Contributes aromatic citrus oils that add fragrance to the filling.

The step that matters

Kneading with warm water. Kneading with a little warm water helps the ground meat bind into a cohesive mixture, so it holds together when stuffed and cooked without crumbling.

“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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