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Turkey with Sausages

A roasted turkey served with fried sausages, strong gravy, and bread sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Turkey and bread work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 822 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Turkey with Sausages

Ingredients

Directions

Cook the components

  1. Roast the turkey until fully cooked.

  2. Fry the sausages until browned.

Assemble and serve

  1. Garnish the turkey with the fried sausages.

  2. Serve the turkey with strong gravy and bread sauce on the side.

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. Turkey + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together822 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Turkey + saucetop 20% of all pairs
    Smell alikelow
    Cooked together531 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Turkey
Provides the main protein, which firms and sets as it cooks through.
Sausages
Their fat and seasonings add richness, and frying browns their surfaces for flavour.
Strong gravy
A thickened liquid that adds moisture and savoury flavour to the meat.

The step that matters

Roast the turkey until fully cooked. Poultry must be heated through completely, because undercooked meat can carry harmful bacteria. Thick cuts cook unevenly, so the centre may need extra time while the outside is already done.

“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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