Name: Sausages
Ingredients: fat pork; lean pork; white pepper; sage; coarse sea salt; hog intestines

Why it works: Pork and sage are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,527 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Sausages

Ingredients

Directions

Chop fat and lean pork together.
Season with white pepper, sage, and coarse sea salt.
Clean the hog intestines thoroughly.
Fill the intestines with the meat mixture using a funnel.
You can use a sausage-making machine for convenience.

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.

Pork + sagetop 12% of all pairs

Smell alikemoderate

Cooked together2,527 recipes

Shared aroma: 2-hexenal (green, leafy).
White pepper + sagetop 17% of all pairs

Smell alikelow

Cooked together119 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Pork + white peppertop 30% of all pairs

Smell alikelow

Cooked together791 recipes

Shared aroma: methyl butyrate (fruity, apple).