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Foiicemeat of Sausage

A mixture of lean pork, fat, bread crumbs, butter, spices, and egg yolks used for sausage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Foiicemeat of Sausage

Ingredients

Directions

Prepare

  1. Prepare sausage meat by mixing 2 parts lean pork with 1 part fat.

  2. Add an equal quantity of bread crumbs.

  3. Melt 2 ounces of butter and mix it in.

  4. Season with salt, pepper, and 1 teaspoon of mace.

Bind and pound

  1. Pound all ingredients together in a mortar.

  2. Bind the mixture with the yolks of 2 eggs.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: myristicin (spice, warm).

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

Lean pork
Provides the main meat body and structure of the sausage.
Fat
Adds moisture and richness, keeping the meat tender as it cooks.
Bread crumbs
Absorb liquid and fat, helping the mixture hold together and stay moist.
Butter
Adds fat and flavour, contributing to a rich, tender texture.
Egg yolks
Bind the mixture, helping it hold together through emulsifying fat and moisture.

The step that matters

Bind the mixture with the yolks of 2 eggs. Egg yolks act as an emulsifier and binder. If the mixture is not pounded or mixed thoroughly first, the fat and liquid will not combine evenly, and the sausage may crumble or become greasy when cooked.

Swap the mace

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

  1. Parsleyfits better
  2. Sagefits better
  3. Nutmegfits better
  4. Macethe original

Fit is the average pairing score against pork, bread, butter, pepper, egg. 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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