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Sausages

Sausages made by cleaning intestines, stuffing with meat, coating with flour, and frying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lime and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 547 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sausages

Ingredients

Directions

Prepare the casings

  1. Clean the guts by emptying, cutting into lengths, and soaking in salt and water or weak lime water for 3-4 days.

  2. Turn them inside out, scrape, and rinse thoroughly.

  3. Fill the cleaned guts with meat or shape sausage meat into sausages.

Coat and fry

  1. Dip sausages in beaten egg, then coat with wheat flour or rolled crackers.

  2. Fry in hot lard, turning until golden brown.

Serve

  1. Serve hot with boiled potatoes or hominy, drizzled with gravy made from the pan drippings.

  2. To make gravy, dredge 1 teaspoon of wheat flour in the pan, stir until smooth and brown, add boiling water, and let it boil once.

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. Lime + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together547 recipes

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

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Wheat + potatotop 7% of all pairs
    Smell alikestrong
    Cooked together235 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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

Meat for filling
Forms the body of the sausage, giving it its main flavor and texture.
Beaten egg
Acts as a binder so the flour or cracker coating adheres to the sausage.
Wheat flour or rolled crackers
Forms a coating that browns during frying, adding a crisp golden surface.
Hot lard
Conducts heat for frying and drives browning on the coated surface.
1 teaspoon wheat flour
Thickens the pan drippings into gravy as it browns and mixes with the fat.

The step that matters

Fry in hot lard, turning until golden brown. The lard must be hot enough to brown the coating quickly. If it is too cool, the coating absorbs fat and turns greasy and pale, and the sausage can split or cook unevenly before the surface sets.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (lime, meat, egg, wheat, potato, flour, parsley):

  1. Shallotfits better
  2. Chivefits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against lime, meat, egg, wheat, potato, flour, parsley. 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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