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Smoked Ham Sausage Fritters

Fritters made from sliced smoked ham sausage coated in a flour‑egg batter and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 16,675 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Smoked Ham Sausage Fritters

Ingredients

Directions

Prepare the sausage

  1. Cut the sausage into ½ inch thick slices and place them on a plate.

  2. Sprinkle the slices with chopped parsley, oriental salt, salad oil, and vinegar.

Make the batter

  1. Sift the flour into a bowl, beat the egg, and add a pinch of salt to the flour.

  2. Gradually stir in the egg and beat well for several minutes, adding a little cream or milk to form a batter.

  3. Let the batter stand for at least 30 minutes.

Fry and serve

  1. Dip each slice of sausage in the batter to coat it well.

  2. Drop the coated slices into hot fat and fry until golden brown.

  3. Drain well, serve on a folded napkin or lace paper, and garnish with fried parsley.

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.

  1. Parsley + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Vinegar + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together6,477 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Parsley + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Smoked ham sausage
Provides the main filling, with smoky, savory flavor that carries through the fritter.
Flour
Forms the batter's structure, setting into a coating that holds onto the sausage.
Egg
Binds the batter and helps it set and turn golden when fried.
Salad oil
Adds fat that moistens the sausage and adds richness to the coating.
Vinegar
Adds a mild acidity that brightens the flavor of the sausage.

The step that matters

Fry in hot fat until golden brown. If the fat is not hot enough, the coating absorbs oil and turns greasy before it browns. Frying at a steady high heat sets the batter quickly and keeps the fritters crisp.

Swap the parsley

How well each one fits the dish's main ingredients (ham, vinegar, flour, egg):

  1. Capersfits better
  2. Tarragonfits better
  3. Jalapenofits about as well
  4. Parsleythe original

Fit is the average pairing score against ham, vinegar, flour, egg. 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.

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