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Sausage with Apple Sauce

A sausage served with a sweet apple sauce made from sugar, water, and sliced apples.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and apple are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Sausage with Apple Sauce

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Cook the sausage

  1. Prick the skin of the sausage several times.

  2. Simmer the sausage in a frying pan for 15 minutes.

  3. Drain the sausage and brown it in the oven at 400°F (200°C).

Cook the apples

  1. In a saucepan, combine sugar and water to make a syrup.

  2. Cook the pared apples in the syrup, cutting them in a lattice fashion to preserve their shape.

Serve

  1. Serve the sausage on top of the apples.

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. Sugar + appletop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and apple barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sausage
Main protein; oven browning adds colour and savoury flavour.
Apples
Provide fruit flavour and tartness, and hold their shape when cut in a lattice.
Sugar
Sweetens the syrup and gives the apples a sweet coating.

“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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