For the home sausage maker, making your own venison sausage spices is something you're sure to do. And this easy-to-make homemade blend of herbs and spices is just the ticket for seasoning and flavouring your ground deer meat to perfection. (See the bottom of the page for links to more of my seasonings and blends)
What You'll Need: (makes about 7 tablespoons)
3 tbsp cumin seeds
2 tbsp dried thyme
2 tbsp dried basil
1 tbsp black peppercorns
2-3 tsp cayenne pepper
2 tsp garlic powder
2 tsp salt (see note 2 below)
2 tsp onion powder
2 tsp allspice berries
2 tsp dried sage
1 tsp whole cloves
4 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your deer sausage seasoning 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 cumin seeds, allspice, cloves and peppercorns prior to grinding and combining with the other spices and herbs. This will add even more flavours to your completed mix. See the grinding page for further tips, photos and a video on toasting and grinding. (Link opens in new window)
Note 2: You can use regular table salt for this recipe if that's all you have available, and it'll still taste great. However, I recommend using a less processed salt: sea, rock or kosher for example. Not only are these healthier, your blend will taste better!
Ingredient Note: Using a few whole ingredients when making your venison sausage spices will add the best flavours. However, if you only have pre-ground powders available just use these instead and reduce the quantities the recipe requires by about half. For example, for 2 teaspoons of peppercorns you would use 1 teaspoon of pre-ground pepper. Reduce any other ingredients you don't have whole by half as well and stir in with the other powders when making.
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