Skip to main content
Main

Muttok Sausages

A sausage made from mutton, veal fat, anchovies, bread, oysters, boiled onions, eggs, seasoning, oyster liquor, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Mutton and bread are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,488 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Muttok Sausages

Ingredients

Directions

Make the filling

  1. In a mortar, beat together the mutton, veal fat, anchovies, bread, oysters, boiled onions, raw eggs, and seasoning.

  2. Moisten the mixture with oyster liquor and a little lemon juice.

Stuff and fry

  1. Stuff the mixture into small sausage casings and prick them with a needle before frying.

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. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + oystertop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

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

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

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

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

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

  5. Mutton + vealtop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

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

What each ingredient does

Lean mutton
Provides the main meat body and rich savoury flavour of the sausage.
Veal fat
Adds fat that keeps the filling moist and tender as it cooks.
Bread
Soaks up liquid and helps the filling hold together with a softer texture.
Raw eggs
Bind the mixture and set when cooked, helping the sausage hold its shape.
Fresh oysters
Add briny, savoury flavour and moisture to the filling.
Boiled onions
Contribute sweetness and aroma to the filling.

The step that matters

Prick the casings before frying. Pricking lets steam and expanding fat escape during frying, so the casings are less likely to burst and the sausage cooks more evenly.

Swap the lemon

How well each one fits the dish's main ingredients (mutton, veal, bread, oyster, onion, egg):

  1. Pumpkinfits about as well
  2. Lemonthe original
  3. Red currantfits less well
  4. Grapefits less well

Fit is the average pairing score against mutton, veal, bread, oyster, onion, 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.

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesLemon SauceLemon Sauce236 recipes