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Frankfort Pork Sausage

A pork sausage made with ham, shoulder, belly, salt, pepper, mace, garlic, shallots, and smoked in beef casings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pork and beef match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Frankfort Pork Sausage

Ingredients

Directions

Prepare the meat

  1. Chop the pork into pieces the size of half a walnut.

  2. Add salt and a little water, then continue chopping until the mixture is the size of a pea.

  3. Add white pepper, mace, garlic, and shallots, and chop until the mixture is about the size of corn.

  4. Break up the mixture several times without kneading.

Stuff and dry

  1. Stuff the mixture firmly into the beef casings.

  2. Allow to dry for 8 to 10 hours.

Smoke and cook

  1. Smoke the sausages at 65°F until they are a reddish-yellow color.

  2. Cook in boiling water for 30 minutes.

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. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Garlic + shallottop 4% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Clove + shallottop 5% of all pairs
    Smell alikestrong
    Cooked together1,677 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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 give the sausage its body and juiciness.
Coarse sea salt
Extracts meat proteins so the mixture binds and holds together when stuffed.
Garlic
Adds pungent aroma and savory flavor to the sausage.
Shallots
Add mild onion-like sweetness and aroma to the filling.

The step that matters

Stuff the mixture firmly into the casings. Loose stuffing leaves air pockets that can cause spoilage and uneven texture, while the salted, chopped meat must be packed tightly so the sausage holds its shape during drying, smoking and cooking.

Swap the white pepper

How well each one fits the dish's main ingredients (pork, ham, mace, clove, garlic, shallot, beef):

  1. Thymefits better
  2. Winter savoryfits better
  3. Marjoramfits better
  4. White pepperthe original

Fit is the average pairing score against pork, ham, mace, clove, garlic, shallot, beef. 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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