With its delicious blend of spices and dried herbs, this not too spicy breakfast sausage seasoning is just the thing for the at home sausage maker. Super easy-to-make, this blend is just the thing for seasoning and flavouring your breakfast sausages. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 8-9 tablespoons)
2 tbsp coriander seeds
2 tbsp dried rosemary
1 tbsp dried basil
1 tbsp cumin seeds
1 tbsp black peppercorns
2 tsp paprika powder
2 tsp salt (see note 2 below)
2 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
tbsp = tablespoon
tsp = teaspoon
Store your breakfast sausage seasoning in an airtight jar out of direct sunlight. Use within 3 months before making up a fresh amount.
Note: To extract even more flavours from the ingredients, dry toasting the peppercorns and coriander and cumin seeds prior grinding and combining is worth doing. See the grinding page for further tips info on toasting and grinding. (Link opens in new window)
Note 2: I use a quality sea/rock salt for my recipes. However, If you only have regular table salt available it's fine to use this also.
Ingredient Note: I use a few whole ingredients for this recipe as these will add the best flavours to your meat, If you don't have whole available, just use quality pre-ground powders and reduce the amount the recipe requires by about half. So for 4 teaspoons of peppercorns you would use 2 teaspoons of ground pepper. Reduce the others by half if you don't have whole as well and stir in with the other powders when making.
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