Sausage Seasonings - Information and Spice Variations
Fresh homemade sausage can far surpass store-bought for both flavor and nutrition - no preservatives necessary, and you can control the fat content of the meat. These blends are tailored to make specific kinds of uncured sausage simply by mixing in with ground meat and shaping into patties, balls, or crumbles.
Once you start making your own sausage, you may want to branch out into more complicated hard sausages made with curing salt.
Breakfast Sausage Seasoning
Sausage making is often an art passed along from generation to generation, with each family having their own secret ingredients and spices. This blen…
Choucroute Garni
Choucroute Garni is a lovely blend we feel is an improvement over the French four-spice mixture, otherwise known as Quatre Epices. This Chocroute Ga…
Curing Salt
Curing salt is also known as Prague Powder Number 1. This is a standard 6.25% cure for any meat that requires cooking, smoking or canning. The re…
Italian Sausage Seasoning
This mild blend for Italian Sausage is made from the highest quality spices. Use 1 Tbsp per pound of meat. If you like your Italian sausage hot, add …
White Malaysian Pepper, Ground
White peppercorns come from the same vine as the black. They are soaked in water, which softens the shells, whereupon the shells are removed. Their f…
