Sausage Spices - Adding Superb Flavours
to Your Homemade Pork Dishes

If making homemade sausages is something you enjoy, then creating your own sausage spices is something you may be interested in. This herby blend will add far more flavours and aromas than a dull commercial seasoning. It also works great with home cooked burgers, breakfast patties etc.

What You'll Need: (makes about 6 tablespoons)

2 tbsp fennel seeds
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried rosemary
2 tsp chili flakes (or 1-2 tsp chili powder)
2 tsp cumin seeds
1 tsp garlic powder
1 tsp salt

tbsp = tablespoon
tsp = teaspoon

Directions:

Grind the chili flakes, dried rosemary, salt and fennel and cumin seeds fairly coarsely

Once ground, add to a bowl

Add the garlic powder to the bowl and combine. (Also add the chili as well if using powder)

Finally, crumble in the dried basil and oregano and combine thoroughly

Store your seasoning in a cool place in an airtight jar out of direct sunlight. Use within 6 months.

Note: To release more flavours you could dry toast the fennel and cumin seeds before cooling, grinding and combining. See the grinding page for more info on this simple process. (Link opens in new window)

A Step-by-Step Instructional Video

Here's a slideshow of how I made these sausage spices. If you enjoyed it, click the link below the video to subscribe. OR, you can click the subscribe button in the bottom right corner in the video itself...

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Using Your Sausage Seasoning

Homemade Sausage Spices

I'll generally use 2 tablespoons of the seasoning for each pound of minced pork. After mixing it in the meat, I like to take a tablespoon and fry that first before tasting.

This way I know if I've added enough of the blend or whether I need to adjust the levels. Maybe add a touch more salt or chili as necessary.

With regards to salt, I always go on the low side with my mixes, as this is something you can always add more of later if needed...

...But you can't remove if you've added too much!