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Cottage-cheese Sausage

A savory sausage made with cottage cheese, bread crumbs, rice, and seasonings, formed into cakes and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Sage and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,485 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Cottage-cheese Sausage

Ingredients

Directions

Prepare the mixture

  1. Cook the onion in the savory fat until tender but not brown.

  2. Dissolve the baking soda in the milk and mix it into the cottage cheese.

  3. Thoroughly combine all dry ingredients with the bread crumbs.

  4. Blend the peanut butter and cooked onion with the cottage cheese mixture.

  5. Mix the bread crumbs into the combined mixture.

Shape and fry

  1. Form the mixture into flat cakes and dust with additional bread crumbs or cornmeal.

  2. Fry the cakes in a hot frying pan until they are a delicate 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. Sage + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,485 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Rice + peanuttop 4% of all pairs
    Smell alikestrong
    Cooked together670 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  5. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Cottage cheese
Provides the moist, soft body that holds the cakes together.
Peanut butter
Adds fat and richness, giving the cakes a tender, savory body.
Baking soda
Reacts with the acidic dairy to lighten the texture and aid browning.
Cold cooked rice
Adds bulk and starch that bind the mixture and soften the texture.
Dry bread crumbs
Absorb moisture and give the cakes structure and a crisp, browned coating.

The step that matters

Fry the cakes until delicately brown. The cakes are soft and moist inside, so heat must be moderate enough to brown the outside without scorching it before the centre sets. A hot pan that is too aggressive burns the crust while leaving the interior underdone.

Swap the peanut

How well each one fits the dish's main ingredients (cottage cheese, sage, bread, thyme, rice, milk, butter):

  1. Walnutfits better
  2. Beansfits better
  3. Chestnutfits better
  4. Peanutthe original

Fit is the average pairing score against cottage cheese, sage, bread, thyme, rice, milk, butter. 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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