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Stewed Sausages with Beer

A stew of sausages simmered in beer, served with mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Stewed Sausages with Beer

Ingredients

Directions

Prepare and brown

  1. Prick the sausages in several places with a fork.

  2. Melt the butter in a stewpan and brown the sausages over medium heat.

Simmer and serve

  1. Pour in the ale and cover the stewpan.

  2. Once boiling, reduce heat and let simmer for 30 minutes.

  3. Strain the sausages, place on a hot dish, and serve with mashed potatoes.

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).

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

What each ingredient does

Sausages
Provide the main protein and flavour, browned first and then gently cooked through in the ale.
Butter
Adds fat for browning the sausages and carries flavour to their surface.
Dinner ale
Liquid that gently simmers the sausages, adding moisture and a mild malty aroma.

The step that matters

Brown the sausages over medium heat. Browning creates colour and roasted flavour through the Maillard reaction, which needs dry surface heat. Crowding the pan or using too high a heat can scorch the fat before the surface browns evenly.

“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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