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Frankfopt Sausages

Frankfort sausages are pork sausages seasoned with mace, coriander, and claret, boiled and fried, served with optional cinnamon apple sauce.

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

Frankfopt Sausages

Ingredients

Directions

Prepare the filling

  1. Chop the lean and fat pork very fine.

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

Stuff and cook

  1. Fill the sausage skins with the mixture.

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

  3. Fry the sausages in butter for 16 minutes.

Serve

  1. 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 + 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

Tender, lean pork
Provides the main meat structure and protein that sets firm when cooked.
Fat pork
Adds moisture and richness so the sausage stays juicy rather than dry.
Claret
Adds flavor and aroma to the meat mixture.
Sausage skins
Hold the filling in shape while it cooks.

The step that matters

Boil the sausages gently. Gentle simmering cooks the meat through evenly without rapid bubbling, which can split the casings and release fat and juices.

Swap the mace

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

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

Fit is the average pairing score against pork, coriander, 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.

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