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Sauce

To Cook Sausages

Small cakes of sausage meat fried in lard after being lightly floured.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Meat and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,529 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

To Cook Sausages

Ingredients

Directions

  1. Shape the sausage meat into small cakes, about ½ inch thick.

  2. Dredge the cakes lightly with flour.

  3. Fry the cakes in a skillet with a small piece of lard until they are dark brown.

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. Meat + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,529 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Sausage meat
Forms the main body of the cakes and provides the savory flavor and fat.
Flour
Forms a light coating that helps the surface brown during frying.
Lard
Conducts heat in the skillet and adds fat that promotes browning and flavor.

The step that matters

Fry until dark brown. Browning depends on surface heat and dry, floured exteriors; frying over moderate heat lets the surface brown while the interior cooks through. Cakes fried too hot may darken before the centers are cooked.

“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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