Name: Home-made Sausages
Ingredients: 1 pound lean beef; ½ pound suet; crisp parsley for garnish; melted butter or anchovy, bacon, or ham for serving

Why it works: Parsley and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Home-made Sausages

Ingredients

1 pound lean beef
½ pound suet
crisp parsley for garnish
melted butter or anchovy, bacon, or ham for serving

Directions

Make the sausages

Grind the lean beef and suet together until well combined.
Form the mixture into sausage shapes.

Cook and serve

Cook the sausages in a frying pan until browned and cooked through.
Serve with melted butter or your choice of anchovy, bacon, or ham, and garnish with crisp parsley.

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.

Parsley + buttertop 15% of all pairs

Smell alikemoderate

Cooked together28,563 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Beef + parsleytop 16% of all pairs

Smell alikemoderate

Cooked together5,866 recipes

Shared aroma: 2,4-decadienal (seaweed).
Beef + buttertop 16% of all pairs

Smell alikemoderate

Cooked together10,847 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).