Name: Sausage Fillers
Ingredients: stale bread; water; boiled rice; potato flour; common flour

Why it works: Rice and potato match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 851 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Sausage Fillers

Ingredients

Directions

Remove any charred or burned crust from the stale bread.
Soak the bread in water for several hours until uniformly soft.
Press the soaked bread to remove excess water.
Break the bread into small fragments by hand until uniform.
Allow boiled rice to cool completely before mixing.
Combine the bread, cooled rice, and flours in a mixing machine.

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.

Rice + potatotop 7% of all pairs

Smell alikestrong

Cooked together851 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Bread + ricetop 13% of all pairs

Smell alikemoderate

Cooked together1,259 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Potato + flourtop 15% of all pairs

Smell alikemoderate

Cooked together5,355 recipes

Shared aroma: isobutyraldehyde (malty, green).
Bread + potatotop 15% of all pairs

Smell alikemoderate

Cooked together434 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Rice + flourtop 16% of all pairs

Smell alikemoderate

Cooked together6,611 recipes

Shared aroma: isobutyraldehyde (malty, green).