Why it works: Sage and onion are a kitchen classic. They rank in the top 10% of all ingredient pairs, and 3,629 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓
The recipe
Ingredients
Directions
Place the goose neck-end facing you.
Cut two or three long slices on each side of the breast down to the bone.
Remove the leg by inserting a fork through the small end of the leg bone and pressing it close to the body.
Cut under the leg joint to separate it from the carcass.
Repeat the process for the wing, using the fork and knife at the appropriate joints.
Cut off the apron and remove the merry-thought.
If desired, stuff the goose with sage and onion before cooking.
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 aroma chemistry they share, and how many recipes mention both.
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Sage + oniontop 10% of all pairsAroma overlapmoderateMentioned together3,629 recipes
Shared aroma: coumarin (sweet, hay).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
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