Zanzibar Pork Seasoning
Posted: Mon Jan 21, 2008 12:02 amZanzibar Pork Seasoning fo 10 pounds of pork sausage:
Zanzibar-Brand Pork Flavour
3 TEASPOON CUMIN SEEDS
3 TEASPOON WHOLE BLACK PEPPER CORNS
3 TEASPOON CINNAMON
3 TABLESPOON TAMARIND PASTE (or 1 TABLESPOON ORANGE RIND)
3 TEASPOON CORIANDER SEEDS
3 TEASPOON TURMERIC
3 TEASPOON GARLIC POWDER
3 TEASPOON GINGER POWDER (or 3" of ginger finger, fresh grated)
1 TABLESPOON PAPRIKA
10 WHOLE CLOVES (PULVERIZED)
15 DRIED CHILI PEPPERS (or use 1 TABLESPOOON CHILI PEPPER FLAKES)
Place in your foavorite mixer/mortar-pestal/cuisinart etc and pulverize; this mix is appropriate for 10 pounds of sausage. Omitting the tamarind and cinnamon in place of allspice and 3 TEASPOONS of allspice and 1 TABLESPOON of ORANGE RIND works well for this spice mix. For a true recipe, add this dry mix to 10 pounds of sausage first, and allow to marinate overnight. The next morning add 3/4 cup of distilled white wine (or apple cider) vinegar to the mix. The addition of one TABLESPOON of RAW TURBINADO SUGAR follows the addition of vinegar. If you desire a spice mix for combining beef and pork mince in sausage using this recipe it is suggested that you add 1.5 TABLESPOON OF GROUND MUSTARD SEED to the mix. This is a recipe acquire from the late J.J Costa, a spice merchant. ~aloha
Zanzibar-Brand Pork Flavour
3 TEASPOON CUMIN SEEDS
3 TEASPOON WHOLE BLACK PEPPER CORNS
3 TEASPOON CINNAMON
3 TABLESPOON TAMARIND PASTE (or 1 TABLESPOON ORANGE RIND)
3 TEASPOON CORIANDER SEEDS
3 TEASPOON TURMERIC
3 TEASPOON GARLIC POWDER
3 TEASPOON GINGER POWDER (or 3" of ginger finger, fresh grated)
1 TABLESPOON PAPRIKA
10 WHOLE CLOVES (PULVERIZED)
15 DRIED CHILI PEPPERS (or use 1 TABLESPOOON CHILI PEPPER FLAKES)
Place in your foavorite mixer/mortar-pestal/cuisinart etc and pulverize; this mix is appropriate for 10 pounds of sausage. Omitting the tamarind and cinnamon in place of allspice and 3 TEASPOONS of allspice and 1 TABLESPOON of ORANGE RIND works well for this spice mix. For a true recipe, add this dry mix to 10 pounds of sausage first, and allow to marinate overnight. The next morning add 3/4 cup of distilled white wine (or apple cider) vinegar to the mix. The addition of one TABLESPOON of RAW TURBINADO SUGAR follows the addition of vinegar. If you desire a spice mix for combining beef and pork mince in sausage using this recipe it is suggested that you add 1.5 TABLESPOON OF GROUND MUSTARD SEED to the mix. This is a recipe acquire from the late J.J Costa, a spice merchant. ~aloha
