Name: Sausage Draqees
Ingredients: hard sugar; dark coffee brown food coloring; red food coloring; finest powdered sugar; diluted syrup

Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Sausage Draqees

Ingredients

Directions

Set aside hard sugar for coating the centers and color it dark coffee brown.
Beat one third of the remaining white hard sugar and color the rest red.
Divide the white hard sugar into 5 or 6 rolls of equal length.
Divide the red hard sugar into 10 or 12 rolls of the same length.
Combine all rolls to mimic sausage meat and cover with coffee colored hard sugar.
Draw out the hard sugar to the thickness of a small sausage and cut unevenly like bacon dragees.
Layer the bacon and sausage dragees in a pan and coat with the preparation for Julienne dragees.
Dry the layer with powdered sugar, then apply one or two light sugar coatings with diluted syrup.
Remove from the pan, allow to dry overnight, and then glaze.

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.

Sugar + syruptop 6% of all pairs

Smell alikestrong

Cooked together5,842 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Coffee + syruptop 15% of all pairs

Smell alikelow

Cooked together318 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sugar + coffeetop 17% of all pairs

Smell alikelow

Cooked together4,344 recipes

Shared aroma: beta-damascenone (apple, rose).