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Peanut Sausage

A fried snack made from peanut butter, water, bread crumbs, onion, sage, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Peanut Sausage

Ingredients

Directions

Make the mixture

  1. Cream the peanut butter with water.

  2. Add the grated bread crumbs, salt, minced onion, and powdered sage.

Shape and fry

  1. Form the mixture into small cakes.

  2. Fry the cakes in butter until golden brown.

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. Peanut + oniontop 9% of all pairs
    Smell alikestrong
    Cooked together1,043 recipes

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

  3. Onion + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Bread + sagetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,778 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Peanut butter
Provides the main flavor and fat, binding the cakes with richness and nuttiness.
Grated bread crumbs
Absorb the liquid and give the cakes body so they hold their shape.
Butter
Fat for frying that promotes browning and a golden, crisp surface.

The step that matters

Fry the cakes in butter until golden brown. Frying over moderate heat browns the surface through the Maillard reaction, adding flavor and a crisp crust. Too little heat leaves the cakes pale and soggy; too much can scorch the butter before the centers heat through.

Swap the sage

How well each one fits the dish's main ingredients (peanut, butter, bread, onion):

  1. Garlicfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Sagethe original

Fit is the average pairing score against peanut, butter, bread, onion. 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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