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White Sausage

A sausage made from liver, bacon, onion, rice, and spices, stuffed into casings and cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and rice are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 10,433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

White Sausage

Ingredients

Directions

Prepare the filling

  1. Cook the liver, bacon, and rice together.

  2. Grind the liver and bacon with the steamed onion, salt, and pepper.

  3. Add the half-cooked rice and knead with warm water.

Stuff and cook

  1. Stuff the mixture into cleaned and soaked sausage casings.

  2. Close the ends with a small stick.

  3. Cook in the water used for the liver and bacon for a short time.

Chill and store

  1. Place in cold water for a few minutes.

  2. Remove and dry with a clean cloth.

  3. Store in a cool place.

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. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  4. Liver + oniontop 15% of all pairs
    Smell alikelow
    Cooked together1,420 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Liver + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together2,375 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

Liver
Provides the main body and rich, meaty flavour of the sausage.
Bacon
Adds fat for moisture and a savoury flavour throughout the filling.
Cooked rice
Acts as a filler that absorbs moisture and helps the filling hold together.
Onion
Contributes sweetness and aroma to the mixture.

The step that matters

Knead the rice with warm water. Cooked rice absorbs liquid as it sits, so the filling can turn stiff or dry if it is not kneaded evenly with warm water. Even moisture keeps the mixture soft enough to stuff without tearing the casings.

Swap the onion

How well each one fits the dish's main ingredients (liver, pepper, rice):

  1. Capsicumfits better
  2. Carrotfits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against liver, pepper, rice. 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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