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.
Bread and fry
Dip the sausages in the egg, then in the bread crumbs.
Place them in a frying basket and plunge into boiling fat.
Cook and serve
Cook for 10 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
- Sausage
- Forms the main filling, cooking through in the hot fat while the coating crisps.
- Bread crumbs
- Form a crisp, browned outer coating when fried.
- Egg
- Acts as a binder so the crumbs stick to the sausage.
- Boiling fat
- Cooks the coated sausage quickly and browns the crumb crust.
The step that matters
Wipe the sausage dry. Surface moisture stops the egg and crumbs from adhering evenly and can make the hot fat spatter. A dry surface lets the coating stick and fry to an even crust.
“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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