Skip to main content
Main

Frankfort Sausages

A pork sausage made with lean and fat pork, spices, claret, and boiled then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Pork and beer work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 316 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Frankfort Sausages

Ingredients

Directions

Prepare the filling

  1. Chop the lean and fat pork very fine.

  2. Add mace, coriander seeds, and sauce to taste.

  3. Mix with claret to achieve the consistency of sausage meat.

Fill and cook

  1. Fill the sausage skins with the mixture.

  2. Boil the sausages gently in enough mild beer or water to cover them for 30 minutes.

  3. Fry the boiled sausages in butter for 15 minutes.

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

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

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

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

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

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Mace + coriandertop 19% of all pairs
    Smell alikemoderate
    Cooked together281 recipes

    Shared aroma: myristicin (spice, warm).

  5. Pork + coriandertop 21% of all pairs
    Smell alikemoderate
    Cooked together909 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Lean pork
Forms the main meaty structure and bulk of the sausage filling.
Fat pork
Adds fat that keeps the sausage moist and juicy as it cooks.
Claret
Moistens the chopped meat and adds acidity and depth of flavour.
Coriander seeds
Contribute a warm, citrusy aroma to the filling.

The step that matters

Boil gently. Gentle heat cooks the meat through without splitting the skins or forcing fat and juices out, which would leave the sausages dry.

Swap the mace

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

  1. Gingerfits better
  2. Cuminfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against pork, coriander, sauce, beer. 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 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes