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Roast Turkey and Sausages

Roast Turkey and Sausages is a dish of roasted turkey served with fried sausage and forcemeat balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Roast Turkey and Sausages

Ingredients

Directions

Prepare the forcemeat

  1. Make a forcemeat by mixing the bread crumbs, finely minced lemon rind, dried herbs, butter, and seasoning. Bind with a beaten egg.

  2. Form the mixture into small balls and fry in hot fat until golden.

Cook the turkey and sausages

  1. Prepare the turkey by placing the tin in boiling water until heated through, then open and place on a serving dish.

  2. Fry the sausages in the same way as ordinary pork sausages and arrange them between the forcemeat balls.

Make the gravy and serve

  1. Make gravy from the prepared gravy and serve it in tureens.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  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

Eggs
Binds the forcemeat so the balls hold their shape while frying.
Bread crumbs
Add bulk to the forcemeat and absorb moisture for a soft interior.
Butter
Adds fat and richness to the forcemeat, helping it brown when fried.
Tomato sausages
Provide the savoury, browned meat element served alongside the turkey.

The step that matters

Frying the forcemeat balls. Fry in hot fat until golden so the outside sets and browns before the inside dries out; a cool pan lets the balls absorb grease and crumble.

Swap the tomato

How well each one fits the dish's main ingredients (turkey, lemon, egg, bread, butter, nutmeg, pepper):

  1. Capsicumfits better
  2. Shallotfits better
  3. Spinachfits better
  4. Tomatothe original

Fit is the average pairing score against turkey, lemon, egg, bread, butter, nutmeg, 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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