When making homemade sausages and burgers, a quality sausage seasoning recipe is a must for the best tasting meat. And this easy-to-make mix of spices and herbs is just the thing for all your ground pork dishes. The sumac is optional and the recipe will still work great without it. (See the bottom of the page for links to more of my recipes)
Note: I use whole fennel seeds and peppercorns for this blend However, if you only have them in ground form you can use these. If you do, reduce the amount the recipe requires by about half. So, for 2 tablespoons of whole fennel seeds you use 1 tablespoon of pre-ground fennel. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.
What You'll Need: (makes about 6 tablespoons)
2 tbsp fennel seeds
2 tbsp black peppercorns
2 tbsp dried rosemary
1 tbsp dried sage
2 tsp cayenne pepper
2 tsp sumac (optional)
2 tsp salt (see note below)
2 tsp onion powder
1 tsp garlic powder
tbsp = tablespoon
tsp = teaspoon
Store your sausage spices in an airtight container out of direct sunlight and in a cool place. Use within 3 months.
Note: If you have time you could dry toast the fennel and peppercorns prior to letting cool and grinding. This will bring out even more flavours. See the grinding page for further info on toasting and grinding. (Link opens in new window)
Note 2: Whilst you can use regular processed table salt for this recipe and it'll still taste great, I recommend using sea, rock or kosher salt. Not only is it healthier, it will definitely taste better!
I recommend using 2 tablespoons per pound of meat. So the above is enough for 3 pounds.
After mixing with the meat, it's a good idea is to fry a tablespoon of the blend and taste.
This way you can adjust the levels to your liking if necessary.
You can double or treble the amount of ingredients if you have a lot to cook.
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