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Sausages, to Make

A mixture of pork, veal, beef suet, breadcrumbs, lemon rind, nutmeg, sage, and herbs formed into sausage or cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Sage and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 507 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Sausages, to Make

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the meat

  1. Chop the pork, veal, and suet finely together.

  2. Add the breadcrumbs, minced lemon rind, and grated nutmeg.

  3. Wash and chop the sage leaves very finely and add them along with the remaining ingredients to the meat mixture.

  4. Mix thoroughly, then either stuff into sausage skins or form into small cakes.

Cook

  1. Flour the cakes and fry them for about 10 minutes.

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. Sage + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together507 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Lemon + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

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

  3. Nutmeg + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: estragole (anise, licorice).

  4. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  5. Lemon + sagetop 2% of all pairs
    Smell alikestrong
    Cooked together887 recipes

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

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

What each ingredient does

Pork
Provides fat and lean meat that gives the sausage its body and juiciness.
Veal
Adds a mild, tender meat base that softens the texture of the mixture.
Beef suet
Adds hard fat that melts during cooking, keeping the sausage moist and rich.
Breadcrumbs
Absorb and hold moisture and fat, giving the mixture a softer, lighter texture.

The step that matters

Mix thoroughly, then shape. Even mixing spreads the fat, herbs and seasonings through the meat so every bite tastes and cooks alike. Well-combined meat also holds together when stuffed or formed into cakes.

“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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