Magnadibble wrote:Thanks, think I'd much prefer the fresh ingredients where I can use them. Are there any disadvantages in using fresh that you've encountered?
Thoughts
Fresh may be more likely to inoculate with undesirable microorganisms
some herbs/twiggy bits may split the casings if they are too rough (especially if you are using fragile sheep runners) which might influence your choice - it might be better to use a finely ground dry Rosemary in lamb sausage than finely cut fresh (just a thought, never tried it).
Dry will have a drying effect on the mix whereas fresh will have the opposite effect (depending on quantities) so the liquid quantities of the recipe will need to be adjusted slightly.
I tend to use fresh in fresh links and dry in fermented, but on reflection i don't use the 'leaf' part of any herb herbs in dried sausage except bay powder.