With its tasty mix of spices and dried herbs, this pork sausage seasoning recipe is just the blend for the homemade sausage and burger maker. In fact it will work with any recipe that uses ground pork. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 8 tablespoons)
2 tbsp dried thyme
2 tbsp dried basil
1 tbsp black peppercorns
1 tbsp fennel seeds
4 tsp coriander seeds
4 tsp dried sage
2 tsp paprika powder
2 tsp cayenne pepper
2 tsp salt (see note 2 below)
2 tsp onion powder
tbsp = tablespoon
tsp = teaspoon
Store your pork sausage seasoning in an airtight jar out of direct sunlight. Use within 3 months before making up a fresh amount.
Note: To draw even more flavours and mouthwatering aromas from the ingredients, dry toasting the coriander and fennel seeds and peppercorns before grinding and combining is worth doing.See the grinding page for further info on toasting and grinding. (Link opens in new window)
Note 2: I recommend using a quality sea/rock/kosher salt. However, if you only have table salt to hand it's fine to use that.
Ingredient Note: If you don't have whole peppercorns, coriander or fennel seeds, just use quality pre-ground powders and reduce the amount the recipe says by about half. So for 4 teaspoons of coriander seeds you would use 2 teaspoons of pre-ground coriander. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.
...Per pound of meat, I recommend using 2 tablespoons...
So this recipe will be enough for 3 pounds of ground pork. A good idea is to take a little of your meat and combine with a little of the seasoning and then pan fry.
This way you can have a quick taste and see if it's to your liking. i.e you may need more salt or a little more cayenne etc. Note: If you have a lot of meat to prepare, you can double or treble the amounts of each ingredient.
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