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Sausages, to Boil

Sausages boiled, then coated with egg and breadcrumbs and fried until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and potato are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Sausages, to Boil

Ingredients

Directions

Prepare

  1. Prick the sausages with a fork.

  2. Boil the sausages in water for 15 minutes.

  3. Let the sausages cool slightly, then remove the skins.

Coat and fry

  1. Coat the sausages with egg and breadcrumbs.

  2. Fry in hot butter or fat until crisp and brown.

Serve

  1. Serve on buttered toast or mashed potato.

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. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + potatotop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Sausages
Form the main filling; boiling cooks them through before frying.
Egg
Acts as a binder so the breadcrumbs stick to the sausages.
Breadcrumbs
Form a crisp, golden coating when fried.
Butter or fat
Conducts heat for frying and adds browning and rich flavour.

The step that matters

Frying in hot butter or fat. The fat must be hot enough to crisp and brown the breadcrumb coating quickly. If it is too cool, the coating absorbs fat, turns greasy and may fall off.

Swap the potato

How well each one fits the dish's main ingredients (butter, egg):

  1. Asparagusfits better
  2. Chivefits better
  3. Leekfits about as well
  4. Potatothe original

Fit is the average pairing score against butter, egg. 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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