Name: Poek Sausages
Ingredients: poek sausages; fat for frying (optional); fresh toasted bread; mashed potatoes; apple sauce

Why it works: Bread and apple are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,790 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Poek Sausages

Ingredients

Directions

Broil the sausages over a clear, slow fire for 18 minutes, rolling them constantly to brown evenly and prevent bursting.
Alternatively, fry the sausages in a little fat for 20 minutes, moving them the whole time.
Do not prick the sausages to keep them moist and flavorful.
Serve very hot on fresh toasted bread, around nicely mashed potatoes, or with apple sauce in the center.

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.

Bread + appletop 14% of all pairs

Smell alikemoderate

Cooked together1,790 recipes

Shared aroma: 2,4-decadienal (seaweed).
Potato + appletop 14% of all pairs

Smell alikemoderate

Cooked together603 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Bread + potatotop 15% of all pairs

Smell alikemoderate

Cooked together434 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Bread + saucetop 22% of all pairs

Smell alikelow

Cooked together4,934 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Potato + saucetop 25% of all pairs

Smell alikelow

Cooked together1,073 recipes

Shared aroma: ethanol (alcoholic, ethereal).