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Chicken or Turkey Sausage

A sausage made from chicken or turkey meat mixed with bacon, seasoned, boiled in broth, served cold with jelly and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken or Turkey Sausage

Ingredients

Directions

Prepare the meat

  1. Remove the skin from the fowl by cutting down the back and around the joints.

  2. Cut all the meat from the carcass, ensuring no bone or gristle remains.

  3. Chop the meat raw.

  4. Pound the meat in a bowl until smooth.

  5. Weigh the meat.

  6. Take half that amount in fat bacon, chop and pound it similarly.

  7. Mix the meat and bacon together.

  8. Season the mixture with pepper, sage, and coarse sea salt.

Form and cook

  1. Roll the mixture in the fowl's skin.

  2. Wrap the sausage in a napkin.

  3. Boil the sausage in seasoned broth with the fowl's bones for 1 hour.

  4. Place the cooked sausage on a dish to cool in the napkin.

  5. Add weight on top for an even shape.

Serve

  1. Slice the sausage cold.

  2. Serve garnished with jelly and parsley.

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. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

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

What each ingredient does

Fowl
Provides the lean meat that forms the body of the sausage.
Fat bacon
Adds fat and moisture, keeping the lean meat juicy and tender as it cooks.

The step that matters

Pound the meat until smooth. Pounding breaks down the meat fibres so the mixture binds evenly and slices cleanly once cold. Uneven pounding leaves lumps and a crumbly texture.

“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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