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Pork Sausages

A homemade pork sausage made with pork, sage, pepper, salt, allspice, bread crumbs, and hog entrails.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sage and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 331 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Pork Sausages

Ingredients

Directions

Prepare the filling

  1. Chop the fat and lean pork together.

  2. Season with sage, pepper, coarse sea salt, and allspice berries.

  3. Add bread crumbs and mix well.

Fill and cook

  1. Fill the cleaned hogs' entrails halfway with the mixture.

  2. Dust the sausages lightly with flour if frying.

  3. Prick the sausages with a fork before cooking to prevent bursting.

  4. Fry or cook as desired, serving on mashed potatoes.

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 + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together331 recipes

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

  2. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  3. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

  5. Allspice + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,302 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Pork
Provides the meat and fat that make the sausage juicy and rich in flavor.
Bread crumbs
Absorb juices and fat, helping the filling stay moist and hold its texture.
Flour
Dusted on the outside, it helps the sausages brown when fried.

The step that matters

Prick the sausages with a fork before cooking. Trapped steam expands as the sausages heat and can split the casing. Small holes let steam escape, so the sausages stay intact while the filling cooks through.

Swap the allspice

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

  1. Marjoramfits better
  2. Thymefits better
  3. Parsleyfits about as well
  4. Allspicethe original

Fit is the average pairing score against pork, sage, pepper, bread, flour. 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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