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Make Your Own Sausage Seasoning - Spice Mixes of the World #20
March 14, 2014

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


Hi



14th March 2014 -- Issue #20

Table of Contents

1. Recipe of the Week - Make Your Own Sausage Seasoning Using Whole Ingredients

2. The Easier Way Using Ground Ingredients

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

4. My Facebook Page

5. My Recipe Book



For the home sausage maker, this herby mix is great for adding fabulous flavours to your homemade sausages and burgers. Using a blend of spices and dried herbs, it only takes minutes to make!

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 6-7 tbsp)

2 tbsp fennel seeds
2 tbsp dried rosemary
1 tbsp coriander seeds (cilantro)
1 tbsp dried sage
1 tbsp dried basil
1 tbsp black peppercorns
2-3 tsp paprika
2 tsp chili powder
2 tsp sea salt
2 tsp garlic powder
1 tsp onion powder

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Grind the coriander, fennel, rosemary, salt and peppercorns

  • Add to a bowl

  • Mix in the onion, garlic, paprika and chili powders

  • Crumble in the sage and basil. Combine thoroughly

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

    Note: To get even more flavours from the ingredients, dry toasting the whole spices before grinding and combining is worth doing. See below for tips on toasting.

    You can see it on my site here.

    Click here for a ton of other spice mix recipes.

    Ingredients if using ground spices: (makes about 6-7 tbsp)

    2 tbsp dried rosemary
    1 tbsp fennel powder
    1 tbsp dried sage
    1 tbsp dried basil
    2 tsp black pepper
    2 tsp coriander powder (cilantro)
    2-3 tsp paprika
    2 tsp chili powder
    2 tsp garlic powder
    1-2 tsp salt
    1 tsp onion powder

    tbsp = tablespoon
    tsp = teaspoon

    Directions:

  • In a bowl, mix the powders together

  • Crumble in the herbs and salt and combine thoroughly

    That's it!

    Store in an airtight jar. Use within 3 months.

    Click here for a ton of other homemade spice mixes and herbs blends.




    How to Toast and Grind

    Lightly 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.



    Facebook Page

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

    I have a Facebook page you may like...



    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.




    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 newletter page

    Until Next Week,

    Jason - Spice-Mixes.com


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