www.sausagemaking.org

I have made a batch of sausages using Oddley's Cumberland recipe which have turned out rather well for my first attempt. However, I substituted fresh thyme for dried as I have this growing so no need for stocks of dried. I had a quick look on the web and found suggestions for a 3:1 ratio for fresh to dried thyme. Not having made this recipe before, and to my taste, it appears to be dominated by the thyme.

Can anyone who has made the above recipe using dried thyme comment if thyme is the dominant flavour? Alternatively, does anyone have experience of substituting dried herbs with fresh and would suggest a different ratio?

Cheers,

Tom