Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Breaded Sausage
Ingredients
Directions
Prepare
Wipe the sausage dry.
Brown the bread crumbs in the oven.
Beat the egg with cold water.
Coat and fry
Dip the sausages in the egg, then in the bread crumbs.
Place them in a frying basket and plunge it into boiling fat.
Cook for ten minutes and serve with toasted bread points.
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.
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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Little pig sausage
- Forms the meat filling that is enclosed by the crumb coating and fried through.
- Egg
- Acts as a binder that helps the bread crumbs stick to the sausages.
- Bread crumbs
- Form a crisp, golden coating when fried or browned.
- Boiling fat
- Cooks the coated sausages quickly and browns the crumb coating.
The step that matters
Plunging the basket into boiling fat. The fat must be hot enough to set and crisp the coating quickly. If it is too cool, the crumbs absorb more fat and turn greasy and soggy.
“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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