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Breakfast

To Fry Sausages

A dish of fried sausages and toast topped with poached eggs and melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

To Fry Sausages

Ingredients

Directions

Prepare

  1. Cut sausages into single links.

  2. Fry sausages in good butter.

  3. Fry a round of bread in the same butter until golden brown.

  4. Place the fried bread in the bottom of a dish.

Assemble and serve

  1. Arrange sausages on the toast in four parts.

  2. Lay poached eggs between the sausages.

  3. Serve with melted butter.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Sausages
Provide the savoury, browned meat that forms the main body of the dish.
Good butter
Frying fat that browns the sausages and toast and adds rich flavour.
Bread
Forms the crisp, golden base that holds the sausages and eggs.
Poached eggs
Add soft, runny yolk that enriches the dish and moistens the toast.
Melted butter
Served alongside to add extra richness and moisture.

“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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