If making homemade sausages is something you enjoy, then creating your own sausage spices is something you may be interested in. This herby mix will add far more flavours and aromas than a dull commercial seasoning. It also works great with home cooked hamburgers, breakfast patties etc.
Note: When making your blends, I recommend using as many whole spices as you can. Sometimes you may not have them all, if this is the case use pre-ground powders, just reduce the quantities by half. For example 2 tablespoons whole fennel seeds would equal 1 tablespoon ground fennel etc.
Ingredients: (makes about 6 tbsp)
2 tbsp fennel seeds
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried rosemary
2 tsp chili flakes
1 tsp cumin seeds
1 tsp garlic powder
1 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Store in a cool place in an airtight jar out of direct sunlight. Use within 2-3 months.
Note: To release more flavours you could lightly toast the fennel and cumin before cooling and grinding. See the grinding page for more info on this simple process.
Here's a slideshow on how I made these sausage spices...
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 seasoning or whether I need to adjust the levels. Add a touch more salt or chili etc
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!
Fajita Seasoning -
Corned Beef Mix -
Chili Seasonings - A