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Frankfort Fried Sausage

A smoked pork sausage from Frankfort, seasoned with salt, pepper, mace, and water, then boiled and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and mace are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 12,257 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Frankfort Fried Sausage

Ingredients

Directions

The book gives no oven temperature. The 770°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare the meat

  1. Clean the pork, removing skin and bones, and hang in a cool, airy room to dry for a day.

  2. Chop the meat into pieces about the size of a walnut, using two parts lean meat to one part fat.

  3. Add salt, pepper, and mace while chopping, incorporating one gallon of water until the mixture is pliable.

Stuff and dry

  1. Use a stuffing machine to fill washed hog casings without tying them, leaving a small end on each sausage.

  2. Hang sausages on clean sticks to dry for 5-6 hours.

Smoke, boil and fry

  1. Smoke the sausages in a smoking room with a continuous draft for 8-10 hours at 720-770°F (380-400°C) until they turn reddish-yellow.

  2. Before cooking, boil the sausages in water for 8 minutes until firm.

  3. Fry the sausages until browned.

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. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pork + macetop 17% of all pairs
    Smell alikelow
    Cooked together2,565 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Pepper and mace barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Pork
Provides the meat and fat that form the body and juiciness of the sausage.
Coarse sea salt
Seasons the meat and helps draw out protein so the mixture binds and turns pliable.
Black pepper
Adds sharp, aromatic heat that seasons the sausage throughout.
Ground mace
Adds a warm, aromatic flavour that complements the pork.
Water
Adds moisture that helps the chopped mixture become pliable for stuffing.

The step that matters

Smoke the sausages with a continuous draft. Smoking at high heat for a long period dries the surface and sets colour and flavour. Steady airflow carries away moisture so the casing dries evenly rather than steaming.

Swap the mace

How well each one fits the dish's main ingredients (pork, pepper):

  1. Sagefits better
  2. Thymefits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against pork, pepper. 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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