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Sausages Without Skins

A sausage made from veal, pork, beef suet, sage, salt, pepper, bread, and eggs, cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pork and beef match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Sausages Without Skins

Ingredients

Directions

Prepare the meat

  1. Remove the meat from the skins and weigh it.

  2. Wash and mince the veal, pork, and suet as finely as possible.

  3. Add the sage, salt, and pepper to the minced meat and suet, and mince again.

Bind the mixture

  1. Soak the crumb of the French roll in water until wet, then squeeze out the water.

  2. Combine the soaked bread and beaten eggs with the meat mixture and mix well.

  3. Press the mixture into a clean earthen pan and store it for up to a week.

Shape and cook

  1. When ready to use, divide the mixture into 18 parts, flour your hands, and roll into thick sausages.

  2. Fry the sausages in sweet butter until cooked.

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. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

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

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

  3. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  5. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Veal
Provides lean, tender body to the sausage mass.
Pork
Adds fat and moisture so the sausages stay juicy when cooked.
Beef suet
Supplies fat that keeps the mixture moist and rich in texture.
Eggs
Bind the meat together and help hold the shaped sausages in form.
French roll
Soaked crumb absorbs moisture and softens the texture of the mixture.

The step that matters

Mincing the meat and suet finely. Fine mincing spreads the fat evenly through the lean meat, so the sausages stay juicy and cohesive instead of crumbly or greasy.

Swap the sage

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

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

Fit is the average pairing score against veal, pork, beef, pepper, 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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