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Yekisok Sausages

Venison sausage made with lean venison, salt pork, sage, spices, onion, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sage and lemon match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 887 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Yekisok Sausages

Ingredients

Directions

Prepare

  1. Chop the meat very small.

  2. Season the meat with sage, salt, black pepper, cayenne, onion, and lemon juice.

Pack and store

  1. Pack the mixture into sausage skins or small stone jars.

  2. Hang the sausage skins or set the jars tied down with bladders in a cool, dry place.

  3. Fry the sausages as you would other sausages.

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 + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together887 recipes

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

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  3. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  4. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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

What each ingredient does

Lean venison
Forms the main body of the sausage and gives its meaty texture.
Fat salt pork
Adds fat that keeps the sausage moist and carries flavor during cooking.
Powdered sage
Adds the characteristic savory, aromatic flavor of traditional sausage.
Salt
Seasons the meat and helps draw out proteins that bind the sausage together.

The step that matters

Chop the meat very small. Fine chopping gives an even, cohesive texture after packing. Coarse pieces of lean venison can make the sausage crumbly and dry.

Swap the onion

How well each one fits the dish's main ingredients (venison, pork, sage, pepper, lemon):

  1. Capsicumfits better
  2. Spinachfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against venison, pork, sage, pepper, lemon. 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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