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Potato Sausage

A mixture of veal and mashed potato formed into cakes and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Potato Sausage

Ingredients

Directions

Prepare

  1. In a bowl, combine the chopped veal and mashed potato.

  2. Season with pepper and coarse sea salt to taste.

  3. Form the mixture into small cakes and dust with flour.

Fry and serve

  1. Heat oil or sausage gravy in a pan and fry the cakes until light brown.

  2. Serve hot.

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. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Veal + potatotop 21% of all pairs
    Smell alikemoderate
    Cooked together343 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal
Provides the meaty base and savory flavor of the cakes.
Mashed potato
Adds bulk and moisture and helps bind the chopped veal together.
Flour
Dusting forms a light coating that helps the cakes brown when fried.

The step that matters

Frying the cakes until light brown. Frying over steady heat in oil or gravy browns the surface through the Maillard reaction, which adds flavor. Too high a heat scorches the outside before the inside is warmed through, so the cakes should be fried gently and turned until evenly colored.

Swap the potato

How well each one fits the dish's main ingredients (veal, pepper, flour):

  1. Capsicumfits better
  2. Carrotfits better
  3. Shallotfits better
  4. Potatothe original

Fit is the average pairing score against veal, pepper, flour. 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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