What spices and herbs can I use for sausage making?
Fresh or dried herbs can be used in sausage making. We do find that using fresh herbs and spices is not as successful as using dried herbs unless the spice has a rigid consistency. What do I mean by this? The likes of chilli, peppers and leeks. Ingredients that still retain their structure after cooking. Herbs can end up looking a little like expired lettuce. This is why dried herbs and spices give better results both in flavour and consistency and another reason why it is good to rest your sausages in the fridge overnight to marinate.
It is quite time consuming and a lot of trial and error trying a get the perfect blend, so it is much easier to purchase a sausage mix (with breadcrumbs or rusk) or a sausage seasoning blend (no breadcrumbs or rusk – just pure seasoning) that takes your fancy. With so many other ingredients to experiment with like the choice of meat or liquid (water or booze) you sausage adventure will never be short of fun!
Don’t forget sausages don’t just come in the form of Fresh British Sausage. This will open up a whole world of creating when you get started and you will be able to have a go at the likes of Black Pudding, Pepperoni, Chorizo, Haggis, Pork Pie (well it’s sausagy inside), Polony….stop me! You can find some mixes to help you HERE.
Happy sausage making!