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Oyster Sausages

A sausage made from oysters, bread crumbs, beef suet, spices, and eggs, then fried or broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Oyster Sausages

Ingredients

Directions

Prepare the oysters

  1. Remove gills from oysters and chop them finely.

  2. Boil the chopped oysters in water for 3 minutes, then drain and cool.

Make and shape the sausages

  1. In a bowl, mix the cooled oysters with bread crumbs, beef suet, and seasonings.

  2. Add the eggs and mix until well combined.

  3. Flour your hands and shape the mixture into sausages.

  4. Dip each sausage in egg and then in bread crumbs.

Broil and season

  1. Broil the sausages gently until they are lightly colored.

  2. Cook a small piece to taste and adjust seasoning if necessary.

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. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Bread + beeftop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Oyster + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 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

Oysters
Provide the main flavour and the soft, moist body of the sausage.
Bread crumbs
Absorb moisture and bind the mixture, giving it a tender texture.
Beef suet
Adds fat that keeps the sausages moist and rich as they cook.
Eggs
Bind the mixture together and help the coating set and brown.

The step that matters

Broil the sausages gently. High heat can dry out the outside before the inside is set and can scorch the coating. Gentle heat lets the fat and egg set the sausage while it browns evenly.

Swap the mace

How well each one fits the dish's main ingredients (oyster, bread, beef, nutmeg, egg):

  1. Cinnamonfits better
  2. Parsleyfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against oyster, bread, beef, nutmeg, egg. 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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