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Chicken Sausages, Sauce Hollandaise

Chicken sausages made from minced chicken, cooked chicken, tongue, and mushrooms, seasoned and baked, served with Hollandaise sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Nutmeg and thyme match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,907 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Sausages, Sauce Hollandaise

Ingredients

Directions

Prepare

  1. Mince the raw chicken, cooked chicken, tongue, and mushrooms together.

  2. Season the mixture with salt, pepper, nutmeg, and thyme.

  3. Form the mixture into sausage shapes and lightly coat with bread crumbs.

Bake and serve

  1. Arrange in a baking pan with bacon trimmings and butter.

  2. Slowly roast and baste until cooked through.

  3. Serve with Hollandaise 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. Nutmeg + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  4. Mushroom + thymetop 5% of all pairs
    Smell alikemoderate
    Cooked together2,557 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

Raw chicken meat
Provides the main protein and structure that holds the sausage together when cooked.
Cooked chicken meat
Adds savory flavor and body to the minced filling.
Tongue
Adds rich, meaty flavor and a soft texture to the filling.
Mushrooms
Contribute moisture and earthy savory flavor to the filling.
Butter
Adds fat that promotes browning and richness during roasting.

The step that matters

Slowly roast and baste until cooked through. Raw chicken must reach a safe internal temperature throughout. Slow roasting with regular basting keeps the sausages moist, while the outside may dry out or brown too quickly if rushed or left unbasted.

Swap the nutmeg

How well each one fits the dish's main ingredients (chicken, meat, mushroom, pepper, thyme, bread, butter):

  1. Marjoramfits better
  2. Parsleyfits better
  3. Garlicfits better
  4. Nutmegthe original

Fit is the average pairing score against chicken, meat, mushroom, pepper, thyme, bread, butter. 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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