Name: Fisy Sausages
Ingredients: fish meat; beef bones; spices; sausage casings

Why it works: Meat and beef are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,533 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Fisy Sausages

Ingredients

fish meat
beef bones
spices
sausage casings

Directions

Prepare a gelatinous broth using fish and beef bones.
Season the broth with spices to your taste.
Thoroughly saturate the shredded fish meat with the broth.
Fill the fish meat into sausage casings.
Smoke the sausages twice: first in a hot process, then in a cold process.
Store the smoked sausages; they will keep indefinitely without losing flavor.

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.

Meat + beeftop 12% of all pairs

Smell alikemoderate

Cooked together2,533 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Fish + meattop 12% of all pairs

Smell alikemoderate

Cooked together479 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Fish + beeftop 14% of all pairs

Smell alikemoderate

Cooked together226 recipes

Shared aroma: 2-undecenal (sweet).