Blood sausage + Butifarra
Blood sausage and butifarra are weakly related — neither commonly paired in recipes nor close in aroma chemistry. They can be combined creatively, but there's no strong evidence the pairing is established. Both sit inside the "Mediterranean processed cheeses and cured meats" mode.
What do these scores mean?
Cooks-with (technical name: Cooc) measures how often the two ingredients appear in the same dish across 4M recipes. Tastes-like (Chem) measures how much aroma chemistry they share via FlavorDB. Blended (Core) combines both. All are cosine similarities in 300-D space — practical ranges differ per axis, so see the per-row context to read them.
Ingredients that go well with both blood sausage and butifarra — candidates for completing the dish.
How this is ranked
Each candidate scores against both ingredients in the recipe co-occurrence embedding. We sort by the worse of the two scores, so the result fits the weaker partner — not just one of them.
Clusters that contain both ingredients — click through to see everything in the mode.
- Cooks withMediterranean processed cheeses and cured meats
- Cooks withSavory cheeses, cured meats and legumes
- Cooks withRich cheeses and cured meats
- Cooks withSavory meal components and condiments
- BlendedProcessed condiments and Tex-Mex pantry staples
- BlendedProtein-dense legumes meats and spices
- BlendedRich Mediterranean cheeses and cured meats
- BlendedSouthern and Cajun seasoning staples