Skip to main content
Main

Frankfort Sausages

A sausage made from veal, pork, and pork fat, seasoned with salt, pepper, and garlic, smoked and boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Frankfort Sausages

Ingredients

Directions

Prepare the meat

  1. Chop the veal and pork finely.

  2. Add salt, white pepper, and minced garlic to the meat.

Stuff and link

  1. Place the mixture into a filler and fill into sheep casings.

  2. Link the sausages at about four to the pound.

Smoke and serve

  1. Smoke the sausages for 48 hours.

  2. Boil the sausages for 5 minutes before serving.

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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Pork + garlictop 13% of all pairs
    Smell alikemoderate
    Cooked together7,169 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  3. Veal + white peppertop 22% of all pairs
    Smell alikelow
    Cooked together1,057 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Veal + garlictop 23% of all pairs
    Smell alikelow
    Cooked together889 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. White pepper + garlictop 27% of all pairs
    Smell alikelow
    Cooked together624 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Veal
Adds mild flavor and a tender texture to the sausage mass.
Lean pork
Provides the main meat body and juiciness in the sausage.
Fat pork
Adds fat that keeps the sausage moist and carries flavor.
Garlic
Contributes aroma and pungent flavor to the seasoned meat.

The step that matters

Smoke the sausages for 48 hours. Smoke flavor and surface drying depend on steady, controlled smoke over the full period. Too little time leaves the sausages underflavored, and uneven smoke can brown them unevenly.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, pork, garlic):

  1. Sagefits better
  2. Thymefits better
  3. Marjoramfits better
  4. White pepperthe original

Fit is the average pairing score against veal, pork, garlic. 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.

You might also like

Pork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipes