Skip to main content
Main

Sausages, to Make

A sausage mixture of pork, veal, beef suet, breadcrumbs, lemon rind, nutmeg, sage, savory, and marjoram.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Sage and marjoram 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, to Make

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the mixture

  1. Chop pork, veal, and suet finely together.

  2. Add breadcrumbs, minced lemon rind, and grated nutmeg.

  3. Wash and chop sage leaves very finely.

  4. Add sage leaves along with remaining ingredients to meat mixture. Mix thoroughly.

Shape and fry

  1. Either stuff into sausage skins or form into small cakes.

  2. Flour the cakes.

  3. Fry them until golden brown.

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 + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together507 recipes

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

  2. Lemon + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

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

  3. Nutmeg + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: estragole (anise, licorice).

  4. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  5. Lemon + sagetop 2% of all pairs
    Smell alikestrong
    Cooked together887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Pork
Provides fat and meat flavour, keeping the sausage moist and tender as it cooks.
Veal
Adds lean meat that gives a mild, delicate texture to the mixture.
Beef suet
Adds hard fat that melts during cooking, keeping the sausage juicy.
Breadcrumbs
Absorb juices and fat, helping bind the mixture and keep it tender.

The step that matters

Fry them until golden brown. Frying over steady heat browns the flour coating through the Maillard reaction, adding flavour and colour, while the meat must cook through without drying out.

“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.

More sausages recipes

Fried 30Oyster 30Pork 17Beef 16Veal 10Homemade 7 See all 27 →

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesLemon SauceLemon Sauce236 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipes