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Frankfurter Frying Sausages

A sausage made from lean and fat pork seasoned with salt, saltpetre, pepper, and nutmeg, then smoked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: White pepper and nutmeg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,375 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Frankfurter Frying Sausages

Ingredients

Directions

Prepare the meat

  1. Remove sinews and soft fat from the pork and chop it together until half-fine.

  2. Mix the lean pork and fat pork in a 4:1 ratio.

  3. Add salt, saltpetre, white pepper, and nutmeg to the chopped pork.

  4. Chop until the pieces of meat are still recognizable, adding water if the mixture is too solid.

Stuff and smoke

  1. Fill the mixture into a stuffer and stuff it loosely into hog casings.

  2. Twist the sausages into pairs, each weighing about 5 to 7 ounces.

  3. Hang the sausages on smokesticks with space between each pair.

  4. Allow them to drip for several hours, then smoke in a moderately warm smoke until light-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. White pepper + nutmegtop 13% of all pairs
    Smell alikelow
    Cooked together1,375 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Pork + nutmegtop 18% of all pairs
    Smell alikemoderate
    Cooked together2,825 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. Pork + white peppertop 30% of all pairs
    Smell alikelow
    Cooked together791 recipes

    Shared aroma: methyl butyrate (fruity, apple).

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

What each ingredient does

Lean pork
Provides the lean meat that gives the sausage its firm, chewy bite.
Fat pork
Adds moisture and richness, keeping the sausage juicy as it cooks and smokes.
Coarse sea salt
Seasons the meat and helps draw out proteins that bind the sausage mixture.
Saltpetre
Helps the meat keep its pink color and adds a cured flavor during smoking.

The step that matters

Chopping to the right texture. Chopping until the meat is still recognizable keeps a coarse, springy bite. Overchopping turns the mixture pasty and smears the fat, so the sausage becomes dense and greasy. Adding water only when the mix is too stiff keeps it workable without diluting the flavor.

Swap the white pepper

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

  1. Cinnamonfits better
  2. Allspicefits better
  3. Clovefits better
  4. White pepperthe original

Fit is the average pairing score against pork, nutmeg. 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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