Skip to main content
Main

Another Way to Iveake Sausages

A recipe for homemade pork sausages using pork, pork fat, bread crumbs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Thyme and sage 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 ↓

Another Way to Iveake Sausages

Ingredients

Directions

Prepare the filling

  1. Chop together the pork and inward fat.

  2. Soak the bread crumb in cold water.

  3. Season the mixture with pepper, coarse sea salt, grated nutmeg, lemon thyme, and sage. Mix all ingredients well.

Fill and cook

  1. Half fill the sausage skins with the mixture.

  2. Boil the sausages for half an hour.

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. Thyme + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together1,485 recipes

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

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

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

  3. Lemon + sagetop 2% of all pairs
    Smell alikestrong
    Cooked together887 recipes

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

  4. Nutmeg + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together642 recipes

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

  5. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Lean pork
Provides the main meat and protein structure that sets when cooked.
Inward fat of the pig
Adds fat for moisture and juiciness so the sausage does not dry out.
Crumb of a penny loaf
Soaks up liquid and helps hold the filling tender and moist.

The step that matters

Half fill the sausage skins. Overfilling can burst the casings as the filling expands while cooking, and underfilling leaves loose, uneven sausages. Leaving room lets the filling swell safely.

Swap the nutmeg

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

  1. Marjoramfits better
  2. Rosemaryfits better
  3. Parsleyfits better
  4. Nutmegthe original

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

Lemon SauceLemon Sauce236 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesTomato SoupTomato Soup526 recipes