Name: Sausage Chutney Rougaille
Ingredients: 1 kg beef sausages, cut into 3cm pieces; 3 tbs oil; 1 brown onion, diced; 1 x 400g can diced tomatoes; 1 fresh tomato, diced; 2 tbs tomato paste; 1 tsp ground chilli powder; 1 tsp turmeric powder; 1 tsp cumin powder; 2 tsp dried parsley; 1 tsp dried thyme; 1 tsp salt; 1 tsp black pepper; 2 heaped tsp garlic; 1 heaped tsp ginger

Why it works: Turmeric and cumin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,698 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

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.

Turmeric + cumintop 1% of all pairs

Smell alikestrong

Cooked together1,698 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Parsley + thymetop 1% of all pairs

Smell alikestrong

Cooked together9,057 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).
Parsley + peppertop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Tomato + cumintop 2% of all pairs

Smell alikemoderate

Cooked together3,272 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Cumin + parsleytop 3% of all pairs

Smell alikestrong

Cooked together821 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Beef sausages: Provide the main protein and meaty body, browning in the pan to add savoury flavour.
Brown onion: Softens into the sauce, adding sweetness and body as it cooks down.
Canned diced tomatoes: Form the liquid base of the sauce and add acidity and moisture.
Tomato paste: Concentrates tomato flavour and deepens colour when fried briefly.
Garlic: Adds pungent aroma that mellows and sweetens as it fries.
Ground chilli powder: Contributes heat and warm aromatic depth to the sauce.

The step that matters

Frying the spice base in oil. Frying ground spices and garlic briefly in hot oil releases fat-soluble aroma compounds. Burnt garlic or spices turn bitter, so keep the heat moderate and watch closely for the fragrant stage.

Swap the onion

How well each one fits the dish's main ingredients (beef, tomato, turmeric, cumin, parsley, thyme, pepper):

Carrotfits better
Capsicumfits better
Okrafits better
Onionthe original

Fit is the average pairing score against beef, tomato, turmeric, cumin, parsley, thyme, pepper. 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.

Ingredient	Portion assumed	kcal
Sausage	100g cooked	301
Beef	100g cooked	250
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Turmeric	1 tsp ground (3g)	9
Cumin	1 tsp ground (2.1g)	8
Black Pepper	1 tsp ground (2.3g)	6
Thyme	1 tsp dried (1.4g)	4
Garlic	1 clove (3g)	4
Ginger	1 tsp grated fresh (2g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0

Sausage Chutney Rougaille