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Oyster Sausage

A fried oyster and veal sausage formed into cakes and coated in egg and meal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Oyster and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,545 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Oyster Sausage

Ingredients

Directions

Prepare

  1. Chop the oysters and veal, then mix with bread crumbs, pepper, and salt.

  2. Pound the mixture in a mortar until well combined.

  3. Form the mixture into small cakes.

Coat and fry

  1. Dip each cake into the beaten egg, then coat with meal.

  2. Fry the cakes in hot oil until golden brown. Serve hot.

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. Oyster + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

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

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

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

  3. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  5. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

What each ingredient does

Oysters
Provide the main flavor and the moist, savory body of the cakes.
Veal
Adds meaty substance and helps bind the mixture into a firm cake.
Bread crumbs
Absorb moisture and help the mixture hold its shape when formed into cakes.
Egg
Binds the coating so the meal adheres and sets into a crisp crust.

The step that matters

Frying the cakes in hot oil. If the oil is not hot enough, the cakes absorb grease and turn soggy before the coating browns. Hot oil sets the crust quickly, giving a golden, crisp exterior while the inside cooks through.

“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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