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Sausage-stuffed

Sausage-stuffed prunes baked with a prune and lemon sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Sausage-stuffed

Ingredients

Directions

Prepare the prunes

  1. Cover prunes with water in a saucepan and cook until just tender.

  2. Drain and pit the prunes.

  3. Mix sausage meat with soft bread crumbs, salt, and pepper.

  4. Stuff the prunes generously with the mixture.

Bake and make the sauce

  1. Place stuffed prunes in a lightly greased pan and bake at 400°F (200°C) for about 25 minutes until the sausage is well browned.

  2. For the sauce, mix fat and flour in a saucepan.

  3. Add prune juice, lemon juice, grated lemon rind, and salt.

  4. Cook and stir until the sauce boils.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Prunes
Provide the fruit body that is softened, then stuffed and served with the sauce.
Sausage meat
Forms the savory filling and browns during baking.
Soft bread crumbs
Bind the sausage filling so it holds together in the prunes.
Flour
Thickens the fat and prune juice into a smooth sauce.
Prune juice
Forms the liquid base of the sauce, adding sweetness and fruit flavor.

The step that matters

Cook and stir until the sauce boils. Flour must be heated to boiling in the liquid to swell its starch and thicken the sauce; stopping early leaves it thin and floury-tasting.

Swap the lemon

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

  1. Raisinfits about as well
  2. Avocadofits about as well
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against meat, bread, pepper, flour. 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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