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Frankfort Sausages

A pork sausage with mace, coriander, claret, boiled then fried, served with optional cinnamon apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pork and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 13,933 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Frankfort Sausages

Ingredients

Directions

Prepare the sausage

  1. Chop the lean pork and fat very fine.

  2. Add mace, coriander seed, and claret to taste, mixing to the consistency of sausage meat.

  3. Fill the sausage skins with the mixture.

Cook and serve

  1. Boil the sausages gently in mild beer or water for 30 minutes.

  2. Fry the sausages in butter for 15 minutes until golden brown.

  3. Serve with sweetened apple sauce flavored with cinnamon, if desired.

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 + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Pork + beertop 14% of all pairs
    Smell alikemoderate
    Cooked together316 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Beer + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together680 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Coriander + beertop 16% of all pairs
    Smell alikemoderate
    Cooked together111 recipes

    Shared aroma: 5-ethyl-3-hydroxy-4-methyl-2(5h)-furanone (spice).

  5. Pork + macetop 17% of all pairs
    Smell alikelow
    Cooked together2,565 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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 bite of the sausage.
Fat
Adds moisture and richness so the sausage stays juicy when cooked.
Butter
Conducts heat for frying and promotes browning on the sausage surface.

The step that matters

Fry the sausages in butter for 15 minutes until golden brown. Butter browns at a lower temperature than oil and can burn before the sausage is hot through. Medium heat and turning the sausages help even browning, while the earlier gentle simmer has already cooked the meat through.

Swap the coriander

How well each one fits the dish's main ingredients (pork, mace, beer, butter):

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

Fit is the average pairing score against pork, mace, beer, butter. 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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