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Pork Sausages, Cooked

A simple dish of pork sausages cooked by frying, baking, or broiling, served hot with toast or mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Pork and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 13,933 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Pork Sausages, Cooked

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Pan-cook

  1. Heat a frying pan over medium heat and add a small piece of butter.

  2. Add the sausages and cook, rolling and turning them to ensure even cooking.

  3. Cook large sausages for 20 minutes and small ones for 10-15 minutes.

Bake and broil

  1. Place sausages in a single layer on a baking tray.

  2. Bake in a preheated oven at 350°F (175°C) for 1 to 1.5 hours, turning halfway through.

  3. Prick small sausages on both sides and broil until cooked, about 8-12 minutes.

Serve

  1. Serve hot on fresh toast or mashed potatoes with brown, apple, or tomato sauce.

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. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Pork sausages
The main protein; its fat renders out as it cooks, keeping the meat moist and browning the casing.
Butter
Adds fat and flavor to the pan and helps the sausages brown on the surface.

The step that matters

Prick small sausages before broiling. Fat and moisture inside the casing turn to steam as they heat. Pricking lets that steam escape, so the casing is less likely to split or burst under the broiler's intense heat.

“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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