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Pounded Sausage-meat

A sausage made from pounded veal and pork fat, seasoned with salt and spices, formed into cakes and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Nutmeg and mace are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Pounded Sausage-meat

Ingredients

Directions

Prepare

  1. Chop the veal and fat into small pieces.

  2. Pound the mixture thoroughly in a large mortar.

  3. Season with salt and spices to taste.

Cook

  1. Form the mixture into cakes.

  2. Fry the cakes in a little butter for about 10 minutes until browned.

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. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  3. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  4. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and mace barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Forms the main body of the sausage, giving it its meaty texture and flavour.
Leaf fat
Adds moisture and richness, keeping the cakes juicy as they cook.
Butter (in the method)
Conducts heat for frying and promotes browning on the cake surfaces.

The step that matters

Pound the mixture thoroughly. Pounding breaks the meat and fat into a fine, cohesive paste. Thorough pounding helps the mixture hold together when formed into cakes and gives an even, tender texture after frying.

Swap the mace

How well each one fits the dish's main ingredients (veal, pepper, nutmeg):

  1. Marjoramfits better
  2. Sagefits better
  3. Allspicefits better
  4. Macethe original

Fit is the average pairing score against veal, pepper, nutmeg. 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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