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Sausages, Fried

Fried sausages served with mashed potato mounds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Sausages, Fried

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Prick the sausages well.

  2. Melt a little beef dripping in a frying pan.

Cook the sausages

  1. Fry the sausages very gently over low heat for at least 30 minutes.

Make the mash

  1. Boil or steam the potatoes until tender, then drain and sieve them.

  2. Moisten the potatoes with butter, milk, and egg yolk, then season with pepper and salt.

  3. Mix well and form into small mounds, one for each sausage.

Bake and serve

  1. Place the mounds on a buttered baking tin and bake until nicely colored and hot.

  2. Serve the sausages on a hot dish with a mound of potato.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Beef + potatotop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Sausages
The main protein, cooked gently so the fat renders and the inside cooks through.
Potatoes
Starch that mashes into a soft, smooth base for the mounds.
Butter
Adds fat and richness, softening the mashed potato texture.
Milk
Adds moisture so the mashed potato becomes soft and spreadable.
Egg yolk
Adds richness and helps bind the mashed potato so it holds its shape.
Beef dripping
Fat for frying that adds savoury flavour and helps brown the sausages.

The step that matters

Frying the sausages gently. High heat causes the casings to split and the outside to burn before the inside is cooked. Low, steady heat renders the fat slowly and cooks the sausage evenly.

Swap the potato

How well each one fits the dish's main ingredients (beef, butter, milk, egg, pepper):

  1. Potatothe original
  2. Capsicumfits about as well
  3. Asparagusfits less well
  4. Tomatofits less well

Fit is the average pairing score against beef, butter, milk, egg, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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