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Veal Sausages

A sausage made from veal, pork or bacon, sage, anchovy, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

  1. Combine veal, pork or bacon, sage, anchovy, pepper, and salt in a bowl and beat the mixture until well combined.

  2. Form the mixture into balls and fry them, or stuff into casings and either fry or boil.

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

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

  2. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

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

  4. Veal + anchovytop 14% of all pairs
    Smell alikelow
    Cooked together456 recipes

    Shared aroma: hexanol (green, fruity).

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

Lean veal
Forms the main body of the sausage, giving it a meaty, tender bite.
Fat pork or bacon
Adds fat that keeps the sausage moist and carries flavour as it cooks.
Anchovy
Adds a savoury depth to the mixture without tasting distinctly fishy.

The step that matters

Beat the mixture until well combined. Thorough mixing spreads the fat evenly through the lean meat so the sausage stays moist and holds together when fried or boiled.

Swap the sage

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

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

Fit is the average pairing score against veal, pork, anchovy, 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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