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To Iveake Sausages

A pork sausage made with pork fat, lean pork, spices, bread, and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Sage and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,485 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Iveake Sausages

Ingredients

Directions

Prepare the meat

  1. Remove skin and sinews from the fat and lean pork, then mince them very finely.

Season and bind

  1. Mix in the grated nutmeg, pounded mace, pounded cloves, black pepper, and coarse sea salt.

  2. Add the chopped sage leaves and lemon thyme, then mix well.

  3. Incorporate the grated bread and beaten egg yolk into the mixture.

Store and cook

  1. Stuff the mixture into sausage skins or pack it into a jar and seal tightly.

  2. To use, moisten with beaten egg yolk, shape into sausages, coat with flour, and fry in butter.

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. Sage + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,485 recipes

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

  2. Nutmeg + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Sage + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Inward fat of pig
Adds richness and moisture, keeping the sausage juicy as it cooks.
Lean pork
Provides the main meaty structure and body of the sausage.
Grated bread
Absorbs liquid and helps the mixture hold together with a softer texture.
Egg yolk
Binds the mixture and, brushed on, helps the coating brown when fried.

The step that matters

Mincing the meat very finely. Fine mincing spreads fat and lean evenly through the mixture, so the sausage cooks consistently and feels smooth rather than crumbly or greasy.

Swap the mace

How well each one fits the dish's main ingredients (pork, nutmeg, clove, pepper, sage, lemon, thyme):

  1. Marjoramfits better
  2. Allspicefits better
  3. Winter savoryfits better
  4. Macethe original

Fit is the average pairing score against pork, nutmeg, clove, pepper, sage, lemon, thyme. 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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