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Mutton Sausage

A sausage made from roasted or boiled mutton mixed with herbs, anchovies, oysters, and breadcrumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Mace and nutmeg 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 ↓

Mutton Sausage

Ingredients

Directions

Make the mixture

  1. In a bowl, combine the chopped mutton, pepper, salt, mace, nutmeg, beef suet, sweet herbs, anchovies, oysters, and bread crumbs.

  2. Add the beaten eggs and mix well until combined.

  3. Transfer the mixture into small jars.

Cook and serve

  1. When ready to use, form into small cakes and fry 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. Mace + nutmegtop 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 + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  4. Mutton + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

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

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

What each ingredient does

Eggs
Bind the mixture so the cakes hold together when shaped and fried.
Bread crumbs
Absorb moisture and add body, giving the cakes a soft, cohesive texture.
Beef suet
Adds fat that keeps the cakes moist and adds richness as they fry.
Leg of mutton
Provides the main meaty flavor and bulk of the sausage.
Oysters
Contribute a savory, briny flavor that deepens the overall taste.

The step that matters

Form into small cakes and fry until golden brown. The mixture is soft and bound only by egg and crumbs, so it can fall apart if handled roughly or fried over low heat. Frying over steady heat sets the egg and browns the surface, helping the cakes hold their shape.

Swap the mace

How well each one fits the dish's main ingredients (mutton, pepper, nutmeg, beef, oyster, bread, egg):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Cinnamonfits better
  4. Macethe original

Fit is the average pairing score against mutton, pepper, nutmeg, beef, oyster, bread, 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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