www.sausagemaking.org

Posted: **Sat Mar 26, 2005 8:29 pm**

Can one of the very helpful experts confirm that the following quantities look about right please? I have based this on amounts shown elsewhere on the website and hope I have increased the amounts proportionally. I totally confused the woman in the local shop!

Salt - 2.2lb/1kg
White pepper - 4oz/112g
Black pepper - 4oz/112g
Nutmeg - 4oz/112g
Mace - 2oz/56g
Ginger - 2oz/56g
Allspice - 1oz/28g
Corn Starch - 3oz/84g (will swap the corn starch for sage in the Lincolnshire recipe)

One other question - is there any benefit in using more expensive sea salt over regular table salt?

Happy Easter to you all

Canuck Cooker

Posted: **Sat Mar 26, 2005 8:55 pm**

Hi Canuck

Seasoning recipe looks fine but I would reduce the nutmeg as this does seem very high (I would try half that amount), also due to the salt being 64% of the recipe I would use your seasoning at 2% - 2.5% of the final mix.

Hope this helps

Regards
sausagemaker

Posted: **Sat Mar 26, 2005 9:56 pm**

Hi Canuck

As too the salt question. This is a bit tricky. I personally like sea salt it seems to add a little extra tang. But I think it might be better if you try both and see what you like.

www.sausagemaking.org

Pork Sausage - Spice Quantities

Pork Sausage - Spice Quantities