Why it works: Pork and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,371 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓
Fried Sausages
Ingredients
Directions
Prepare the sausages
Prick the sausages with a fork.
Boil the sausages in a pan of boiling water for 3-4 minutes, then drain.
When cool, slit the skins and peel them off.
Cut the sausages in half lengthwise.
Coat and fry the sausages
Dip the sausage halves into the beaten egg, then coat with bread crumbs.
Fry in boiling fat for 5 minutes, then drain well.
Fry the bread and bacon
Trim the crust off the bread slices and cut each into 3 strips.
Fry the bread strips until pale golden, then drain.
Cut the bacon into very thin slices and fry in a hot pan until cooked, turning continually.
Serve
Arrange the sausages, bacon, and fried bread on a hot dish, garnished with parsley.
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.
-
Pork + breadtop 13% of all pairsSmell alikemoderateCooked together4,371 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
-
Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
-
Pork + eggtop 30% of all pairsSmell alikemoderateCooked together10,387 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pork sausages
- Provide the main filling, with rich flavour and juiciness that the boiling step helps set.
- Whole egg
- Beaten to act as a binder that helps the bread crumbs stick to the sausage halves.
- Fine white bread crumbs
- Form a crisp, golden coating when fried in hot fat.
- Bacon
- Adds savoury fat and flavour, and browns and crisps as it fries.
- Bread slices
- Fry to a crisp, golden base that contrasts with the softer sausage.
- Boiling fat
- Conducts heat quickly so the coating crisps and browns rather than soaking up oil.
The step that matters
Frying the coated sausages in boiling fat. The fat must be very hot so the egg and crumb coating sets and crisps quickly. If the fat is too cool, the coating absorbs oil and turns greasy and soggy.
“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.
More fried sausages recipes
You might also like
Brown Bread461 recipes
Pork Cake107 recipes
Roast Pork82 recipes
White Bread80 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.