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Liver Sausage

A sausage made from liver and meat, seasoned with onions, mustard seed, marjoram, cloves, and black pepper, then stuffed into beef casing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Marjoram and clove match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,075 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Liver Sausage

Ingredients

Directions

Prepare

  1. Prepare heads as for head cheese and cook until very tender.

  2. Grind the meat and liver finely.

Season and stuff

  1. Season the mixture with salt, black pepper, onions, mustard seed, marjoram, and ground cloves.

  2. Stuff the mixture into round beef casing.

Cook and dry

  1. Scald the casing in a kettle of hot water.

  2. Cool the sausages in water for 15 minutes.

  3. Hang the sausages up to dry in a cool, dry place.

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. Marjoram + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together1,075 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  3. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

  5. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

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

What each ingredient does

Liver
Adds rich flavour and a smooth, spreadable texture to the sausage.
Meat
Provides the bulk and body of the sausage.
Onions
Add sweetness and moisture to the mixture.
Mustard seed
Adds a sharp, pungent aroma and flavour.

The step that matters

Cook the heads until very tender. Thorough cooking softens connective tissue so the meat grinds finely and blends into an even, spreadable mixture. Undercooked pieces stay tough and make the texture grainy.

Swap the clove

How well each one fits the dish's main ingredients (liver, meat, pepper, onion, mustard, marjoram, beef):

  1. Thymefits better
  2. Sagefits better
  3. Celeryfits better
  4. Clovethe original

Fit is the average pairing score against liver, meat, pepper, onion, mustard, marjoram, beef. 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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