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Breaded Sausages

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Meat and egg are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,432 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Breaded Sausages

Ingredients

Directions

  1. Place raw sausage meat in a tin pail with a tight-fitting lid and submerge in boiling water.

  2. Cook for 30 minutes per pound, then let cool in the pot.

  3. Form the cooled sausage into balls, cakes, or croquettes.

  4. Roll each piece in egg, then coat with cracker crumbs.

  5. Let them rest in a cool place for several hours.

  6. Fry in deep boiling fat until golden brown.

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. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

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

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