With its tasty mix of whole and ground spices and dried herbs, this bratwurst seasoning recipe is just the blend for the at home German sausage maker. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 8 tablespoons)
2½ tbsp coriander seeds
2 tbsp dried thyme
2 tbsp dried marjoram
1 tbsp caraway seeds
4 tsp white peppercorns
4 tsp dried chives
2 tsp Hungarian paprika (or regular paprika)
2 tsp salt (see note 2 below)
1 tsp garlic powder
6-8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your bratwurst spices in a cool place in an airtight jar and out of direct sunlight. Use within 3 months.
Note: Dry toasting the coriander seeds and peppercorns prior to grinding and combining with the pre-ground powders and herbs is recommended for even more flavour. See the grinding page for tips and photos all about toasting and grinding. (Link opens in new window)
Note 2: As you've gone to the effort of making your own seasoning I recommend using a quality sea, rock or kosher salt. However, if you only have table salt that will work too.
Ingredient Note: This recipe uses a few whole ingredients as they add the best flavours. However, If you don't have them whole just use pre-ground powders and reduce the quantities the recipe requires by about half. So for 4 teaspoons of peppercorns you would use 2 teaspoons of pre-ground pepper. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.
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