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Curried Sausages

A dish of sausages simmered in a curry‑flavored sauce with apple and onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and flour are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 32,460 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Curried Sausages

Ingredients

Directions

Prepare

  1. Fry the sausages in the dripping until golden brown.

  2. Remove the sausages to a plate and fry the onion and apple.

  3. Add the flour and curry powder, and fry for one minute.

  4. Pour in the water and stir the sauce until it boils.

  5. Add the sausages back into the sauce.

Simmer and serve

  1. Simmer gently for twenty minutes.

  2. Serve on a hot dish with a border of boiled rice.

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. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Apple + oniontop 19% of all pairs
    Smell alikemoderate
    Cooked together3,206 recipes

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

  3. Apple + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,140 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Sausages
Provide the main protein and savoury flavour, browned first in the dripping.
Flour
Thickens the cooking liquid into a light sauce as it heats.
Curry powder
Supplies the spiced aroma and flavour that define the dish, bloomed briefly in fat.
Apple
Adds mild sweetness and body that softens into the sauce as it cooks.
Dripping
Carries heat for browning the sausages and frying the aromatics, adding richness.

The step that matters

Frying the flour and curry powder. Cooking the spice and flour in fat for a minute releases the curry's aroma and cooks out the raw starch taste. Stirring constantly prevents scorching, which would make the sauce bitter.

Swap the apple

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

  1. Avocadofits better
  2. Raisinfits better
  3. Limefits better
  4. Applethe original

Fit is the average pairing score against onion, 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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