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Make Your Own Italian Sausage Mix - Spice Mixes of the World #37
September 25, 2014

Make Your Own Italian Sausage Mix and Add Fab Flavours to Your Homemade Sausages and Burgers


25th September 2014 -- Issue #37

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Italian Sausage Mix

3. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

4. My Recipe Book

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Italian Sausage Mix

This easy-to-make homemade Italian sausage mix is just the recipe for the home sausage and burger maker. Using a blend of traditional spices and herbs, it'll add superb flavours and mouthwatering aromas to all your ground pork dishes.

Ingredients: (makes about 9 tbsp)

4 tbsp coriander seeds
3 tbsp dried oregano
2 tbsp fennel seeds
2 tbsp dried basil
1 tbsp onion powder
1 tbsp garlic powder
4 tsp paprika
2-3 tsp cayenne pepper
2 tsp ground black pepper
2 tsp grated nutmeg
2 tsp sea salt
1 tsp saffron strands (optional)

tbsp = tablespoon
tsp = teaspoon


  • Coarsely grind the salt, coriander and fennel seeds

  • Add to a bowl

  • Add the garlic, onion, pepper, paprika, cayenne and nutmeg. Combine thoroughly

  • Finally, crumble in the dried herbs and, if using, the saffron strands. Mix everything together

    That's it!

    Store in an airtight container out of direct sunlight. Use within 3 months.

    Click here to see it on my site.


    Click here for a large collection of my other recipes from around the world.

    How to Toast and Grind

    Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.

    My Spice Mix Book

    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.

    Pass It On

    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newsletter page

    Until Next Week,

    Jason -

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