Name: Chartreuse of Roots and Sausages
Ingredients: 12 carrots; 2 pounds sausages; sheets of fat bacon; 1 egg; forced meat

Why it works: Carrot and meat are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,905 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Chartreuse of Roots and Sausages

Ingredients

Directions

Boil the carrots until tender, then place them in cold water.
Peel the carrots and slice them into ½ inch thick pieces.
Boil the sausages on low heat, pricking them with a fork to prevent bursting.
Once the sausages are cooked and cooled, cut them into pieces the same size as the carrots.
Line a savoy cake mold with sheets of fat bacon.
Arrange the carrot slices around the edge of the mold, then fill the center with sausage pieces, alternating layers until the bottom is covered.
For the sides, start at the bottom and layer carrots and sausages oblong until the sides are covered.
Brush the inside with beaten egg to bind the layers together.
Add a thin layer of forced meat at the bottom of the mold.

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.

Carrot + meattop 19% of all pairs

Smell alikelow

Cooked together1,905 recipes

Shared aroma: 2,4-decadienal (seaweed).
Egg + meattop 22% of all pairs

Smell alikemoderate

Cooked together6,432 recipes

Shared aroma: 2,4-decadienal (seaweed).
Carrot + eggtop 35% of all pairs

Smell alikelow

Cooked together4,481 recipes

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