Think of composing bite as if you were building something tangible. Flavors work best when they play off each other. For example, sweet is best when combined with salty flavors or bitter or sour. Fat or umami needs acidity to balance it. You add acidity with wine or vinegar or fruit. Sweet, sour, salty, umami and bitterness, along with spices and herbs make flavors distinct. So a salty fatty maybe smoky hotdog wants something complementary that’s also maybe a textural change with some crunch. So Cole slaw, relish, kraut and onions are popular because they work with the sausage. If you’re trying new tastes I hope this helps. There’s a really cool book called the flavor bible if you decide to go full nerd.