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Potatoes with Fried Sausage

A skillet dish of sliced potatoes layered with fried sausages, seasoned with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Potatoes with Fried Sausage

Ingredients

Directions

Prepare

  1. Pare and slice the potatoes.

  2. Fry the sausages until browned.

Layer and cook

  1. Heat plenty of butter in a pan.

  2. Layer the potatoes in the pan, followed by some fried sausages, then more potatoes, and top with sausages.

  3. Sprinkle salt and pepper on each layer.

  4. Cover and roast for 45 minutes to 1 hour without turning.

Serve

  1. Serve hot, optionally with sauerkraut.

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. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  2. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Potatoes
Form the bulk of the dish and turn tender and starchy as they cook through.
Butter
Adds fat for flavor and helps the potatoes brown in the pan.
Fried sausages
Add savory meaty flavor and fat that seasons the layered potatoes.

The step that matters

Cover and roast without turning. Leaving the layers undisturbed lets the potatoes cook through and brown on the bottom while holding their shape. Stirring or turning would break up the layers and make the potatoes mushy.

Swap the potato

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

  1. Capsicumfits better
  2. Potatothe original
  3. Carrotfits less well
  4. Onionfits less well

Fit is the average pairing score against butter, 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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