Why it works: Butter and cabbage are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 2,397 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Sausages
Ingredients
Directions
Prick the sausages with a needle to prevent the skins from breaking.
Heat lard or butter in a pan over medium heat.
Add the sausages and cook until browned and cooked through, turning occasionally.
Garnish with pickled red cabbage or sliced apples that are browned.
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.
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Butter + cabbagetop 26% of all pairsSmell alikemoderateCooked together2,397 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
The step that matters
Pricking the sausages before cooking. Pricking lets steam and expanding fat escape through small holes, so the casing is less likely to split during cooking.
“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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