by RodinBangkok » Tue Dec 04, 2012 11:44 pm
Tumeric can make some interesting sausage blends, not in mortadella necessarily, but we make a lot of ethnic foods for our catering business, and I've played with a lot of different spices and herbs that are not necessarily thought of in western type sausage formulations. Some of these that may be of interest are carum, pomegranate powders, both red and black, mango powder, asafetida (be careful with that one!), dried mushroom powders, tamarind, chili pastes, shrimp paste, lemon grass, to name a few. A lot are more associated with vegetarian cooking, but can compliment meats quite well.....in some cases!
I am the master of my fate:
I am the captain of my soul.
_____
Rod