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Frankfort Sausage

A smoked pork and beef sausage made with salt, cloves, mace, potato flour, and sheep 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 Sausage

Ingredients

Directions

Prepare the mixture

  1. Combine the pork and beef in a large mixing bowl.

  2. Add the salt, cloves, mace, and enough water to moisten the mixture.

  3. Stir in the potato flour until well combined.

Stuff and dry

  1. Stuff the mixture into sheep casings.

  2. Hang the sausages in a cool, airy place for 30 minutes to dry.

Smoke and serve

  1. Smoke the sausages over a light fire for 30 minutes.

  2. Then, smoke them over a hot fire for an additional 30 minutes.

  3. To prepare for use, place the sausages in boiling water for about 5 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. Pork + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  3. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Beef + potatotop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

  5. Clove + potatotop 14% of all pairs
    Smell alikemoderate
    Cooked together1,297 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Pork
Provides fat and protein that give the sausage its body and juiciness.
Beef
Adds meaty flavor and firm structure to the mixture.
Coarse sea salt
Seasons the meat and helps draw out proteins that bind the mixture.
Potato flour
Absorbs moisture and helps bind the mixture so it holds together when cooked.

The step that matters

Stuffing the mixture into casings. Packing the mixture too loosely leaves air pockets that can spoil or split the sausage, while overpacking can burst the casing. Even filling keeps the texture uniform through drying and smoking.

Swap the mace

How well each one fits the dish's main ingredients (pork, beef, clove, potato, flour):

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

Fit is the average pairing score against pork, beef, clove, potato, flour. 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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