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What are some fun, different spices we could try in our homemade sausage? Beyond sage and fennel, guys!

asked by Kerita about 4 years ago
8 answers 1296 views
C1aa93d7 c7a4 4560 aa6d 6dca74cc98ca  smokin tokyo
added about 4 years ago

How about Shichimi? A seven spice combination in the Asian section.

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added about 4 years ago

One of my all time favorite sausages on the grill is boerewors (Afrikaner for Farmer Sausage) . . a South African treat. Usually made from fresh game, you can easily use a mixture pork and beef. Use salt, pepper, coriander, cloves, nutmeg, sugar and vinegar to help preserve them in the hot climate of SA. Make them the day before and let sit. Unbelievable on the grill.

5f73e544 157c 472a 8f91 40a7c47948b4  photo on 2010 06 16 at 22.06 4
added about 4 years ago

Smoked paprika for that chorizo style kick!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Not crazy original, but Penzeys has a brat seasoning that is good. I used it with ground turkey to give me the same flavor without all the fat. Although without the flavorful fat they aren't 'quite' the same. : (

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added about 4 years ago

Check out the offerings from Olympic Provisions for some inspiration. The loukanika has equal parts cumin & garlic with some orange peel, and is fantastic. http://olympicprovisions...

C4c10cd5 69e8 4d54 b39c c5870da2826b  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 4 years ago

There is an old adage that you don't want to see laws being passed or sausage being made. Sausage covers a multitude of sins as well numerous nationalities. It sounds like you want to make a pork sausage there are plenty of things to add (or leave out); chopped apple, cumin, thyme, citrus. One of my favorite sausages is the boudin of Louisiana made with pork liver and rice. Sooo delicious. When you get into things like German wursts and so on the technique changes because you may be poaching the sausage first prior to grilling it, and it will need to be ground super smooth.

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added about 4 years ago

I'll just mention allspice, and remark on what a great adage that is, pierino.