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After having some of the Ghurka sausages from Jim's Farm and hearing they had fenugreek in I wanted to have a go at using the spice myself.

Searching around I found a spice mix recipe containing it so played around a bit then made some up and made some sausages. Considering fenugreek is such a small part of the spice it's not surprising they tasted nothing like the ghurka sausages. They were tasty though and something different so someone who likes curry may want to give them a go. The most notable flavours (again pretty obvisou from the list) were the citurs tones of coriander seed and the cumin's curry (cumin = curry to me) flavour.

Ingredients

3 tablespoons coriander seeds
1 tablespoon cumin seeds
1/4 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1/4 teaspoon mace
1/4 teaspoon ground nutmeg

Toast the coriander, cumin and fennel in a medium hot dry frying pan until fragrant. Chuck in a pestle and mortar or a spice/coffee grinder and process to as rough or smooth a mix as you like.

To make the sausages I added a tablespoon of this mix to a pound of pork/fat along along with 1/4 oz of salt. This gave a nice strength of spice for me. Obvisouly you can add however much of it you want.

Talking of fenugreek does anyone use it in sausages? I'm really interested to give it a go as one of the prominent flavours so am going to experiment but if anyone has any experience I'd be interested to hear.

Ta.

Hi Josh,

I'd up the fenugreek content of the recipe probably by more than twice as much if you want the flavour to come through stronger. Also I find using fenugreek finely ground gives a stronger flavour, which I personally like a lot. I grind it myself and keep a small supply of fenugreek in a variety of grinds, from whole seeds through to powder. Each one has a use, but the powder gives the stronger flavour.
Not used it in sausages yet, although I did some lamb with cumin, coriander, black pepper and chilli recently and they were tasty, fenugreek would have made them better I feel.

Hope that helps

Jen

I'd recommend getting some fenugreek leaf as well: it has a superb flavour. You can get it from Indian shops (ask for methi leaf, pronounced may-tea).

I can post a link to my favorite on-line Indian suppliers if anyone's interested.

Good idea about the methi leaf Wohoki, it would also look good in the sausage. Yes please for the link, you can imagine how much indian stuff I get through with teaching, and next term I have even more to do.

Cheers

Jen

http://www.simplyspice.co.uk/


Fast, friendly and efficient. Well priced as well, I order from them regularly.

Shukria