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Breaded Sausag-es

Breaded sausages are sausages coated in beaten egg and bread crumbs, fried in boiling fat, served with toasted bread and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Breaded Sausag-es

Ingredients

Directions

Prepare

  1. Wipe the sausages dry.

  2. Dip the sausages in the beaten egg, then coat with bread crumbs.

Fry and serve

  1. Place them in a frying basket and plunge into boiling fat.

  2. Cook for ten minutes.

  3. Serve with a garnish of toasted bread and 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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

  3. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

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

What each ingredient does

Eggs
Beaten egg binds the bread crumbs so they stick to the sausages.
Bread crumbs
Form a crisp, golden coating when fried in hot fat.

The step that matters

Plunging into boiling fat. The fat must be fully hot before the sausages go in. Hot fat sets the crumb coating quickly and browns it, while cool fat lets the coating soak up oil and turn greasy and loose.

Swap the parsley

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

  1. Nutmegfits better
  2. Parsleythe original
  3. Capersfits about as well
  4. Marjoramfits less well

Fit is the average pairing score against egg, bread. 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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