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Brunswick Sausages

A sausage made from diced pork, pig's fat, bacon, seasonings, and ale, stuffed into cleaned ox chitterlings and cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Marjoram and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,979 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Brunswick Sausages

Ingredients

Directions

Prepare the mixture

  1. Combine the diced pork, pig's fat, and bacon in a large bowl.

  2. Season with salt, pepper, saltpetre, shallots, pennyroyal, marjoram, savory, and parsley, then mix in the ale thoroughly.

  3. Allow the mixture to stand for 2 days.

Fill and finish

  1. Fill cleaned ox's chitterlings with the mixture.

  2. Boil or smoke the filled chitterlings.

  3. Hang them in a dry, warm place to dry.

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. Marjoram + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  5. Shallot + marjoramtop 4% of all pairs
    Smell alikestrong
    Cooked together287 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Lean pork
Provides the main meat body and structure once the sausage is filled and set.
Pig's fat
Adds moisture and richness, keeping the filling tender and juicy when cooked.
Coarse sea salt
Seasons the meat and draws out moisture, helping preserve the filling during standing.
Saltpetre
Helps preserve the meat and gives it a characteristic pink-red cured colour.
Good ale
Adds moisture and a malty flavour that complements the seasoned meat.

The step that matters

Allow the mixture to stand for 2 days. During standing, salt and curing agents slowly penetrate the meat, seasoning it evenly and firming its texture. Cutting this rest short leaves the filling less evenly seasoned and less well preserved.

Swap the shallot

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

  1. Carrotfits better
  2. Capsicumfits about as well
  3. Potatofits about as well
  4. Shallotthe original

Fit is the average pairing score against pork, pepper, marjoram, parsley. 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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