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Veal Sausages

A sausage made from finely chopped veal and bacon, seasoned with sage, salt, and pepper, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Sausages

Ingredients

Directions

The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Finely chop the veal and bacon.

  2. Mix in the sage, a liberal amount of coarse sea salt, and black pepper.

Make the sausages

  1. Stuff the mixture lightly into the sausage skins and prick them well.

  2. Fry in hot fat (400°F / 200°C) until nicely browned, about 10 minutes.

Make the cakes

  1. Form the mixture into small round cakes.

  2. Coat the cakes with seasoned flour or eggs and breadcrumbs.

  3. Fry the coated cakes in hot fat.

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 + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Veal + sagetop 14% of all pairs
    Smell alikelow
    Cooked together670 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

Lean veal
Provides the main meaty body and firm texture of the sausage mixture.
Fat bacon
Adds fat that keeps the mixture moist and carries flavor during frying.
Fresh sage
Contributes the herby aroma that defines the sausage's flavor.

The step that matters

Stuff the mixture lightly into the sausage skins. Meat expands as it cooks and fat renders. Overstuffed casings have little room to expand and can split or burst in the hot fat, so a light fill keeps the sausages intact.

Swap the sage

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

  1. Sagethe original
  2. Parsleyfits about as well
  3. Marjoramfits less well
  4. Celeryfits less well

Fit is the average pairing score against veal, pepper. 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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