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Pork Sausages

By bbcfood · From Open Recipes · 11 ingredients
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Why it works: Pork and beef match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 5,669 recipes mention both. Both carry 3-ethylphenol, which smells must. The science ↓

The recipe

Makes 24 sausages
Prep30 min
Cook30 min

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pork + beeftop 1% of all pairs
    Aroma overlapstrong
    Mentioned together5,669 recipes

    Shared aroma: 3-ethylphenol (must).

  2. Sage + marjoramtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together507 recipes

    Shared aroma: 2-hexenal (green, leafy).

  3. Lemon + marjoramtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together957 recipes

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

  4. Nutmeg + marjoramtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together687 recipes

    Shared aroma: estragole (anise, licorice).

  5. Lemon + sagetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together887 recipes

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

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

Flavor stand-ins for the nutmeg

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

  1. Thymebetter flavor fit
  2. Rosemarybetter flavor fit
  3. Parsleybetter flavor fit
  4. Nutmegthe original

Fit is the average pairing score against pork, veal, beef, lemon, sage, pepper, marjoram. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).