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Chicken and Ham Sausage

A sausage made from minced cooked chicken and ham, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and ham are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,497 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Chicken and Ham Sausage

Ingredients

Directions

Prepare the filling

  1. Combine minced chicken and ham in a bowl.

  2. Season with salt and pepper.

  3. Mix well until combined.

Stuff and hang

  1. Stuff the mixture into sausage casings.

  2. Tie the ends securely and hang in a cool, dry place for five days before consuming.

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. Chicken + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

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

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

What each ingredient does

Chicken
Provides the main bulk and protein that binds into a firm, sliceable sausage.
Ham
Adds savoury, meaty flavour to the filling.

The step that matters

Tie the ends securely. A tight seal keeps the filling packed in the casing and limits air pockets. Air trapped inside can dry unevenly and spoil. A cool, dry spot then lets the sausage dry slowly over the five days.

“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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