If making homemade sausages is something you enjoy, then creating your own sausage spices is something you may be interested in. This herby blend will add far more flavours and aromas than a dull commercial seasoning. It also works great with home cooked burgers, breakfast patties etc. (See the bottom of the page for other recipes)
What You'll Need: (makes about 6 tablespoons)
2 tbsp fennel seeds
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried rosemary
2 tsp chili flakes (or 1-2 tsp chili powder)
2 tsp cumin seeds
1 tsp garlic powder
1 tsp salt (see note 2 below)
tbsp = tablespoon
tsp = teaspoon
Store your seasoning in a cool place in an airtight jar out of direct sunlight. Use within 2-3 months.
Note: To release more flavours you could dry toast the fennel and cumin seeds before cooling, grinding and combining. See the grinding page for more info on this simple process. (Link opens in new window)
Note 2: I recommend using a quality rock/sea/kosher salt but you could use table salt if that's all you have available.
Ingredient Note: When making your sausage spices, I recommend using a few whole ingredients. Sometimes you may not have them all. If this is the case use pre-ground powders and reduce the quantities the recipe by half. For example 2 tablespoons whole fennel seeds would equal 1 tablespoon ground fennel. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
I'll generally use 2 tablespoons of the seasoning for each pound of minced pork. After mixing it in the meat, I like to take a tablespoon and fry that first before tasting.
This way I know if I've added enough of the blend or whether I need to adjust the levels. Maybe add a touch more salt or chili as necessary.
With regards to salt, I always go on the low side with my mixes, as this is something you can always add more of later if needed...
...But you can't remove if you've added too much!
Here's a slideshow on how I made these sausage spices...
Fajita Seasoning - Fab
Corned Beef Mix -
Chili Seasonings - A