Name: Wurtemburg Sausages
Ingredients: blood; liver; brains; milk; bread; meat; coarse sea salt; spice

Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Wurtemburg Sausages

Oven, in the book's wordsA quick oven

Ingredients

Directions

Mix blood, liver, brains, milk, bread, meat, coarse sea salt, and spice together.
Stuff the mixture into sausage skins.
Boil the sausages until cooked through.
Smoke the sausages until fully smoked.
Store in a cool place for up to several months.

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.

Milk + breadtop 11% of all pairs

Smell alikemoderate

Cooked together11,466 recipes

Shared aroma: 2-undecenal (sweet).
Bread + meattop 14% of all pairs

Smell alikemoderate

Cooked together2,924 recipes

Shared aroma: 2,4-decadienal (seaweed).
Liver + breadtop 16% of all pairs

Smell alikemoderate

Cooked together731 recipes

Shared aroma: 2-nonenal (fatty, green).
Milk + meattop 18% of all pairs

Smell alikemoderate

Cooked together2,703 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Liver + meattop 18% of all pairs

Smell alikelow

Cooked together332 recipes

Shared aroma: guaiacol (smoky, sweet).