Name: Country Sausages
Ingredients: three tablespoons of the liquor; half cup of cream; one tablespoonful of butter; one square inch of fat salt pork; two pounds veal cutlets; half pound of boiled ham; two tablespoonfuls of minced; half pint of water; half pint of good; two pounds veal; quarter pound lean ham; one tablespoon parsley; one cup bread crumbs; two teaspoons salt; one teaspoon butter; quarter cup cold water; quarter cup of water; three pounds of lean veal cut in pieces ready to serve; two tablespoons of drippings in kettle; three tablespoons sherry; a pint of strong gravy; a piece of rich; one-half onion; half glaze; one-half pint; 60 landmarks club cook book; one egg; half cover; two blades of pounded mace; two hard-boiled eggs

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. 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.

Butter + breadtop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Ham + breadtop 7% of all pairs

Smell alikemoderate

Cooked together2,536 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Cream + buttertop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Pork + vealtop 11% of all pairs

Smell alikemoderate

Cooked together4,930 recipes

Shared aroma: 4-heptenal (creamy, biscuit).
Pork + hamtop 13% of all pairs

Smell alikemoderate

Cooked together2,638 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Veal: Forms the main body of the sausage, giving the balls their meaty texture.
Boiled ham: Adds savory flavor and body to the forcemeat.
Bread crumbs: Absorbs moisture and helps the forcemeat hold together in balls.
Butter: Browns the outside of the balls and adds richness to the frying.

The step that matters

Frying the balls over steady heat. Turning them constantly and adding butter as needed keeps the surfaces from scorching while the browning develops evenly, so the centers cook through without burnt outsides.

Swap the parsley

How well each one fits the dish's main ingredients (cream, butter, pork, veal, ham, bread, sherry):

Nutmegfits better
Thymefits about as well
Celeryfits about as well
Parsleythe original

Fit is the average pairing score against cream, butter, pork, veal, ham, bread, sherry. 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
Flour	1 cup (125g) all-purpose	455
Pork	100g cooked	242
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Onion	1 medium (110g)	44
Wine	2 tbsp cooking wine (30ml)	25
Lemon	juice of 1 lemon (48ml)	12
Black Pepper	1 tsp ground (2.3g)	6
Cayenne	1 tsp (1.8g)	6
Thyme	1 tsp dried (1.4g)	4
Bay Leaf	1 leaf (0.6g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Liquor	not in our table	0
Veal	not in our table	0
Water	not in our table	0
Dripping	not in our table	0
Mace	not in our table	0
Pie	not in our table	0

Country Sausages