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Fried Sausages with Rice

A stew of fried sausages, rice, onion, broth, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Fried Sausages with Rice

Ingredients

Directions

Fry the sausages

  1. Fry the sausages in a stewpan over low heat until cooked.

  2. Remove and drain the sausages, leaving the fat in the pan.

Make the stew

  1. Add the chopped onion to the fat and fry until softened.

  2. Stir in the washed rice and cook for a few minutes.

  3. Gradually pour in the warm broth.

  4. Add the bay leaf, parsley, tomato sauce, cloves, cayenne pepper, and the sausages.

  5. Boil until the moisture has evaporated.

  6. Move the stewpan to the side of the fire for five minutes.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Rice + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Parsley + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

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

What each ingredient does

Sausages
Provide the main meat and fat that flavour the stew and the frying pan.
Rice
Absorbs the broth and thickens the stew as its starch releases during cooking.
Broth
Supplies the liquid that the rice absorbs as it cooks.
Onion
Softens and adds sweetness and savoury depth to the base.
Tomato sauce
Adds acidity and colour to the stew.

The step that matters

Boil until the moisture has evaporated. Boiling off the liquid while the rice is still cooking is needed to finish the rice and thicken the stew. Stopping too early leaves it soupy and undercooked, while cooking too long can leave it dry and sticking to the pan.

Swap the clove

How well each one fits the dish's main ingredients (onion, rice, parsley, tomato, sauce, pepper):

  1. Celeryfits better
  2. Garlicfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against onion, rice, parsley, tomato, sauce, pepper. 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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