I hope this isn't a stupid question?

[ped]

When making sausages do you use fresh herbs or dried? and if you use the former or latter do you use the same weight/proportion whether it is fresh or dried?i.e. fresh will normally have a stronger flavour so do you use less. ?

[johnfb]

the general rule is that you use less dried herbs as the flavour is more intense in dried. The weight depends on what blend you are looking for.

[vagreys]

Depending on the quality of the dried herbs, and depending on the nature of the herb, I start with 1/3 as much dried herb by volume, and may adjust up to 1/2 as much dried herb (alternatively, if I'm converting from a recipe that uses dried herb, I use anywhere from 1 1/2 to 3 times as much fresh.

Dried herbs can be much more concentrated and lose as much as 80-90% of their weight in moisture (sometimes more).