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Tomato Sausages

A sausage made with tomato pulp and crushed crackers, seasoned and cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Tomato and meat are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,438 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Tomato Sausages

Ingredients

Directions

Prepare

  1. Soak the crushed crackers in water and let them stand for some time.

Combine and season

  1. Combine the tomato pulp and soaked cracker mixture.

  2. Gradually add the tomato and cracker mixture to the sausage meat while chopping.

  3. Season well and cook thoroughly.

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. Tomato + meattop 17% of all pairs
    Smell alikelow
    Cooked together1,438 recipes

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

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

What each ingredient does

Sausage meat
Forms the bulk of the dish and carries the flavour of the seasoning.
Crackers
Soak up liquid and help bind the mixture so it holds together.
Ripe tomatoes
Add moisture and a fresh, tangy flavour to the meat.

The step that matters

Gradually add the tomato and cracker mixture to the sausage meat while chopping. Adding the wet mixture slowly while chopping spreads moisture evenly through the meat. Dumping it in all at once can leave pockets of wetness and an uneven texture.

“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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