If you regularly make your own sausages, then a sausage seasoning mix is probably on your shopping list. But I do recommend trying a homemade version. The fresh flavours and aromas it will add to your ground pork recipes are fabulous! (See the bottom of the page for links to more of my recipes)
Note: For the best flavour when making your blends, I advise using whole spices, though sometimes this is not convenient. So if you don't have whole, just use pre-ground powders, but reduce the quantities by half. For example, 2 tablespoons of fennel seeds would equal 1 tablespoon of pre-ground fennel. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
What You'll Need: (makes about 6-7 tablespoons)
2 tbsp fennel seeds
1 tbsp black peppercorns
1 tbsp dried sage
1 tbsp dried rosemary
1 tbsp dried parsley
2 tsp chili flakes (or 1-2 tsp powder)
2 tsp sea salt
2 tsp garlic powder
2 tsp onion powder
tbsp = tablespoon
tsp = teaspoon
Store your sausage spices in an airtight jar out of direct sunlight. Use within 2-3 months.
Note: You can lightly toast the fennel and peppercorns to release the flavours. See the grinding page for step-by-step info and photos on this easy and recommended cooking technique. (Link opens in new window)
Suggested Use: Use 2½ tablespoons of seasoning per 1 pound of minced/ground meat. This recipe makes enough for 2-3 pounds of meat.
If you have more sausages/burgers to make, you can simply double or treble the amount of each ingredient in the recipe.
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