Name: A Frankfurter Sausage Recipe
Ingredients: 70 lbs pork trimmings; 30 lbs lean beef trimmings; enough good flour; enough water; 30 oz coarse sea salt; 10 oz black pepper; 20 oz ground coriander seed; sheep casings

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 ↓

A Frankfurter Sausage Recipe

Ingredients

Directions

Combine pork and beef trimmings in a large bowl.
Add enough flour and water to achieve the proper consistency.
Mix in salt, pepper, and ground coriander seed until well combined.
Stuff the mixture into sheep casings.

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.

Pork + beeftop 1% of all pairs

Smell alikestrong

Cooked together5,690 recipes

Shared aroma: 12-methyltridecanal (tallowy, beefy).
Pepper + coriandertop 6% of all pairs

Smell alikestrong

Cooked together5,949 recipes

Shared aroma: myristicin (spice, warm).
Beef + peppertop 10% of all pairs

Smell alikemoderate

Cooked together18,971 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Flour + coriandertop 16% of all pairs

Smell alikemoderate

Cooked together1,973 recipes

Shared aroma: isobutyraldehyde (malty, green).
Pork + peppertop 16% of all pairs

Smell alikemoderate

Cooked together22,121 recipes

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