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Frankfort Sausages

A smoked sausage made from veal, pork, and seasonings, boiled before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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, lean pork, and fat pork finely.

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

Fill and smoke

  1. Fill the mixture into sheep casings, linking them at about four sausages per pound.

  2. Smoke the sausages for 48 hours.

Cook and serve

  1. Boil the sausages for 5 minutes before serving, plain or with sauerkraut.

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
Provides mild, tender lean meat that gives the sausage its body.
Lean pork
Supplies protein that binds into the sausage's firm, sliceable texture.
Fat pork
Adds fat that keeps the sausage moist and carries flavor through smoking and boiling.
Salt
Seasons the meat and helps extract proteins that bind the mixture together.
Garlic
Adds pungent aroma that mellows during smoking and boiling.

The step that matters

Chopping the meat finely. Fine chopping spreads fat and lean evenly through the mixture, so the sausages stay moist and bind well rather than turning crumbly or greasy in pockets.

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.

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