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Tomato Sausages

Tomato sausages are pork sausages flavored with tomato pulp, sage, and spices, coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Tomato Sausages

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

  1. Mix the sausage meat, tomato pulp, and seasonings together.

  2. Add enough bread crumbs to make the mixture stiff enough to handle.

  3. Form the mixture into sausage shapes on a floured board.

Coat and fry

  1. Brush the sausages with beaten egg and toss them in fine bread crumbs.

  2. Fry the sausages in deep fat until golden brown.

Serve

  1. Serve on lace paper or with tomato sauce poured around.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Tomato + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Pork + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together4,843 recipes

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

  5. Pork + meattop 11% of all pairs
    Smell alikemoderate
    Cooked together3,208 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Pork sausage meat
Forms the main body of the sausages and gives them savoury richness.
Tomato pulp
Adds moisture and a mild acidic tang to the mixture.
Bread crumbs
Absorb moisture to firm the mixture, and form a crisp golden coating when fried.
Egg (in the method)
Beaten egg helps the fine crumbs adhere to the sausage shapes.

The step that matters

Stiffening the mixture with bread crumbs. Too little crumb leaves the mixture too soft to shape and it may fall apart in the fat. Adding crumbs gradually until it is firm enough to handle helps the sausages hold their form while frying.

Swap the sage

How well each one fits the dish's main ingredients (pork, meat, tomato, bread, pepper):

  1. Thymefits better
  2. Garlicfits about as well
  3. Marjoramfits about as well
  4. Sagethe original

Fit is the average pairing score against pork, meat, tomato, bread, 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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