Making your own homemade sausage seasonings is vital if you want to add sublime flavours and mouth-watering aromas to all your ground pork recipes. A smoky, easy-to-make blend of complementary ingredients, it can be made and enjoyed in just minutes! (See the bottom of the page for links to more of my recipes)
Note: I use a few whole ingredients for this blend. If you don't have them just substitute with pre-ground powders and reduce the amount the recipe says by half. So instead of 2 tablespoons of whole peppercorns you use 1 tablespoon pre-ground pepper. Reduce any others you don't have likewise and stir in with any other powders.
What You'll Need: (makes about 10 tablespoons)
3 tbsp smoked paprika
2 tbsp fennel seeds
2 tbsp black peppercorns
2 tbsp dried basil
1 tbsp dried sage
2-3 tsp mustard seeds (yellow or brown)
2 tsp onion powder
2 tsp chili powder
2 tsp garlic powder
2 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Store your sausage spices in an airtight container out of direct sunlight. Use within 3 months.
Note: If you enjoy making your own sausages and mix, then I recommend you spend a few minutes dry toasting the peppercorns, mustard and fennel seeds. This will improve their flavours even more which will then be transferred to your cooking.
See the grinding page for further info and a short slideshow about toasting. (Link opens in new window)
Note 2: For each pound of ground pork I suggest using 2 tablespoons of the above. So there is enough for 5 pounds of meat.
Of course, if you need more; you can double or treble the amounts in the recipe.
Aromatic Jambalaya Mix -
Beef Stew Seasoning -
Jamaican Jerk Collection -