If you regularly make your own sausages, then a sausage seasoning mix is probably on your shopping list. But I do recommend trying a homemade version. The fresh flavours and aromas it will add to your ground pork recipes are fabulous! (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 6-7 tablespoons)
2 tbsp coriander seeds
1 tbsp paprika powder
1 tbsp black peppercorns
1 tbsp dried sage
1 tbsp dried rosemary
1 tbsp dried parsley
2 tbsp fennel seeds
2 tsp chili flakes (or 1-2 tsp powder)
2 tsp salt (see note 2)
2 tsp garlic powder
2 tsp onion powder
tbsp = tablespoon
tsp = teaspoon
Store your sausage spices in an airtight jar out of direct sunlight. Use within 2-3 months.
Note: You can dry toast the fennel seeds and peppercorns to release even more of their flavours. See the grinding page for step-by-step info and photos on this easy and recommended cooking technique. (Link opens in new window)
Note 2: You could use any salt for this recipe, however, I do recommend using a good quality one: sea/rock/kosher/flakes etc as these are a bit less processed and I think add better flavours to your blends and this is transferred to your home cooking. If however you only have regular table salt available it's fine to use that, you'll still get a fab tasting sausage seasoning.
Ingredient Note: For the best flavour when making your blends, I advise using whole spices, though sometimes this is not convenient. So if you don't have whole, just use pre-ground powders, but reduce the quantities by half. For example, 2 tablespoons of coriander seeds would equal 1 tablespoon of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in with the other powders when making.
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