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Fish Sausages

A dish of fish and lobster sausage shaped from a mixture of fish, lobster, mushrooms or shrimps, bread crumbs, herbs, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Fish Sausages

Ingredients

Directions

Prepare the mixture

  1. Finely chop and pound the fish and lobster.

  2. Add bread crumbs, parsley, thyme, salt, pepper, and egg; mix thoroughly.

Shape and cook

  1. With floured hands, shape the mixture into sausage pieces.

  2. Fry immediately or coat with egg and bread crumbs before frying.

  3. Serve neatly and decorate with fried parsley.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  4. Thyme + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together2,557 recipes

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

  5. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

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

What each ingredient does

Cooked white fish
Forms the main body of the sausages and gives them their savoury flavour.
Cooked lobster
Adds delicate sweet flavour and texture to the sausage mixture.
Raw egg and yolk
Binds the mixture so the sausages hold their shape while frying.
Bread crumbs
Absorbs moisture and helps give the sausages a firmer, less wet texture.

The step that matters

Shape the mixture before frying. The mixture is soft and moist, so it can fall apart if it is not shaped with floured hands and fried promptly. Flour on the hands keeps it from sticking, and frying immediately, or coating first, helps the pieces hold together and form a browned surface.

Swap the thyme

How well each one fits the dish's main ingredients (fish, lobster, mushroom, egg, bread, parsley, pepper):

  1. Tarragonfits about as well
  2. Thymethe original
  3. Capersfits about as well
  4. Marjoramfits about as well

Fit is the average pairing score against fish, lobster, mushroom, egg, bread, parsley, 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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