Why it works: Marjoram and sage match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 507 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓
Sausages
Ingredients
Directions
Ensure the pork is fresh.
Mince the lemon rind as finely as possible.
Mix the minced lemon with the other ingredients, having minced or powdered the sage leaves.
Cut the pork into small pieces.
Combine all ingredients in a bowl and pass the mixture through a sausage machine.
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.
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Marjoram + sagetop 1% of all pairsSmell alikestrongCooked together507 recipes
Shared aroma: 2-hexenal (green, leafy).
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Marjoram + lemontop 1% of all pairsSmell alikestrongCooked together957 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Marjoram + nutmegtop 1% of all pairsSmell alikestrongCooked together687 recipes
Shared aroma: estragole (anise, licorice).
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Lemon + sagetop 2% of all pairsSmell alikestrongCooked together887 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Nutmeg + sagetop 3% of all pairsSmell alikestrongCooked together642 recipes
Shared aroma: beta-phellandrene (minty, terpene).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Swap the nutmeg
How well each one fits the dish's main ingredients (pork, pepper, marjoram, lemon, sage):
- Thymefits better
- Rosemaryfits better
- Parsleyfits better
- Nutmegthe original
Fit is the average pairing score against pork, pepper, marjoram, lemon, sage. Candidates are from the same food group and used in at least 100 recipes.
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