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Frankfurt Sausage Recipes

A smoked sausage made from a blend of fresh and cured meats, seasoned with sugar and optional garlic.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Frankfurt Sausage Recipes

Ingredients

Directions

The book gives no oven temperature. The 160°F (70°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Combine all meats in a large mixing bowl.

  2. Add cold water to achieve the proper consistency.

  3. Season with sugar (½ lb per 100 lbs of meat) and garlic if desired.

Stuff and smoke

  1. Stuff the mixture into casings.

  2. Smoke the sausages at 160°F (70°C) for 2 hours.

Cook and store

  1. Cook the sausages at 180°F (82°C) for 5 to 7 minutes.

  2. Store sausages in a cold, dry room away from drafts.

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. Meat + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together3,208 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Meat + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Beef trimmings
Supplies lean muscle and fat that give the sausage its body and juiciness.
Hog cheek meat
Adds fat and connective tissue that contribute to a tender, moist texture.
Cured pork trimmings
Cure gives the meat its characteristic pink color and cured flavor.
Sugar (in the method)
Adds mild sweetness and balances the savory and salty notes of the meat.

The step that matters

Adding cold water. Keeping the meat cold while water is worked in helps the fat stay firm and the mixture emulsify smoothly, so the sausage holds together and does not turn greasy or crumbly.

“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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