Zanzibar Pork Seasoning

Recipes for all sausages

Zanzibar Pork Seasoning

Postby KyleCaires » Mon Jan 21, 2008 12:02 am

Zanzibar 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
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Postby saucisson » Mon Jan 21, 2008 12:11 am

Priceless, what an entrance :D

Welcome to the Forums,

Dave
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Postby KyleCaires » Mon Jan 21, 2008 1:57 am

Thank you. I just joined, this place looks to be a good forum/resource for people with similar interests. Aloha to all.
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Postby Nafe » Tue Jan 22, 2008 8:16 am

Cool!

Nice to meet ya.

Is this sausage made a lot where you live?

Whats it like?

Nafe
Some say that Chuck Norris is so hard, that underneath his beard there is no chin.... only another fist.
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Postby KyleCaires » Sat Feb 09, 2008 3:31 am

This seasoning was really a blend many sausaugemakers used as a base for seasoning pork. The individual would add additional components depending on the sausage they were intending to make.

Variations of this original blend have been used to season beef and pork dishes (esp. roasts) for years in Portuguese/South African/ and Macanese cooking.

Who is 'wittdog' on here?
http://bbq-4-u.com/forum/viewtopic.php? ... 7f9f8920c2
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Postby johnfb » Mon Feb 11, 2008 11:45 am

oops. Have you been a naughty boy Wittdog???

:P
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