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Veal and Ham Sausages

A sausage made from veal, ham or bacon, seasoned with pepper and optional salt, moistened with water or gravy, and optionally bound with bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Ham and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,536 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Veal and Ham Sausages

Ingredients

Directions

Prepare the filling

  1. Cut the veal into small pieces.

  2. Mix the veal with the ham or bacon.

  3. Season with pepper and salt, being cautious with the salt.

  4. Moisten the mixture with water or gravy.

  5. If desired, add bread to the mixture.

Stuff and finish

  1. Stuff the mixture into sausage casings as you would for pork sausages.

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. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  2. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 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

Veal
Provides the main lean meat that forms the body of the sausage.
Ham or bacon
Adds fat and flavour, keeping the sausage juicy as it cooks.
Bread
Absorbs moisture and helps bind the filling so it holds together.

The step that matters

Moisten the mixture. Lean veal dries out easily when cooked, so adding water or gravy helps keep the filling moist and tender. Too little liquid leaves the sausage crumbly and dry.

“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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