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Sausage, Brussels Style

A boiled sausage baked with butter and topped with an egg, then baked until the egg white sets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Sausage, Brussels Style

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prick the sausages to prevent bursting.

  2. Boil the sausages in a kettle of water for 20 minutes.

Bake and serve

  1. Remove the sausages and place them in a well-buttered flat baking dish.

  2. Bake the sausages in a 400°F (200°C) oven until nicely browned.

  3. Break one egg over each sausage and return the dish to the oven.

  4. Bake until the egg white is set.

  5. Serve carefully to avoid breaking the eggs.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Sausage
Provides the main savory filling, and its fat renders and browns in the oven.
Egg
Sets around the sausage as the white cooks, forming a tender, binding topping.
Butter
Greases the dish and adds richness and browning to the sausages.

The step that matters

Bake until the egg white is set. Egg whites set at around 60 to 70°C, and the yolk stays runny if the bake is cut short. Watching the white, not the clock, shows when the egg is done.

“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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