Skip to main content
Main

Mutton Witli Bice and Sausages

A dish of minced mutton, sausage balls, and rice simmered in gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Witli Bice and Sausages

Ingredients

Directions

Prepare the sausage balls

  1. Make small balls from the sausage meat.

  2. Fry the sausage balls for 1–2 minutes until browned.

  3. Drain the sausage balls and add them to the gravy to simmer for 10 minutes.

Assemble and serve

  1. Boil the rice as for curry or use Saefuo.x Rice.

  2. Combine the minced mutton, cooked sausage balls, and rice in a deep dish.

  3. Serve hot, ensuring the gravy and meat do not separate.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  2. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Mutton + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together936 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Mutton + vealtop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  5. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

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

What each ingredient does

Cooked mutton
Forms the meaty base of the dish and carries most of its flavour.
Veal sausage meat
Adds savoury richness and firmer, browned bites that hold their shape in the gravy.
Rice
Provides starchy bulk that soaks up gravy and balances the rich meat.

The step that matters

Serve hot, ensuring the gravy and meat do not separate.. Gravy that is kept hot and well combined stays emulsified and clings to the meat and rice. If it cools or is overworked, fat and liquid can separate, leaving the dish greasy and dry.

“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.

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesMutton BrothMutton Broth292 recipesRice FrittersRice Fritters84 recipesHaricot MuttonHaricot Mutton59 recipes