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Frankfort Sausages

A pork sausage with bacon, wine, spices, and soaked bread, boiled in casings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and coriander match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,949 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Frankfort Sausages

Ingredients

Directions

Prepare the filling

  1. Mince the pork and fat bacon very finely.

  2. Add red wine to keep the meat moist while mincing.

  3. Season the mixture with black pepper, ground coriander, grated nutmeg, and coarse sea salt.

  4. If desired, add an equal amount of soaked bread to the mixture.

Fill and cook

  1. Fill the cleaned and soaked sausage casings with the meat mixture.

  2. Boil the sausages for half an hour.

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. Pepper + coriandertop 6% of all pairs
    Smell alikestrong
    Cooked together5,949 recipes

    Shared aroma: myristicin (spice, warm).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Coriander + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together397 recipes

    Shared aroma: myristicin (spice, warm).

  4. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Nutmeg + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together5,997 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Lean pork
Provides the main meat structure and bulk of the sausage filling.
Fat bacon
Adds fat that keeps the sausage juicy and tender as it cooks.
Red wine
Adds moisture to the meat during mincing and contributes flavour.
Bread
Soaked and squeezed bread absorbs moisture and helps the filling stay tender.

The step that matters

Mincing the pork and bacon very finely. Fine mincing spreads fat and lean meat evenly through the filling, so the sausage holds together and eats smoothly rather than crumbly or greasy in pockets.

Swap the coriander

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

  1. Clovefits better
  2. Thymefits better
  3. Marjoramfits better
  4. Corianderthe original

Fit is the average pairing score against pork, red wine, pepper, nutmeg, bread. 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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