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Broiled Pork Sausage

Broiled pork sausage links are flattened, broiled, topped with butter, and briefly baked to melt the butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Pork and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 13,933 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Broiled Pork Sausage

Ingredients

Directions

Prepare

  1. Remove the skin from the sausage links and flatten them to half their thickness.

  2. Place the sausages in a wire broiler.

Broil

  1. Broil over a clear fire until cooked through.

Finish and serve

  1. Arrange the sausages on a platter.

  2. Add a small lump of butter on each piece.

  3. Place the platter in the oven for a few moments to melt the butter. Serve.

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. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Pork sausage links
Provide the main meat, with fat that renders and flavours the dish as it cooks.
Butter
Adds richness and moisture as it melts over the hot sausages.

The step that matters

Flatten the sausages to half their thickness. Thinner pieces heat through more evenly, so the centre cooks fully before the outside over-browns on the broiler.

“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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