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I just had a friend return from a trip to Puerto Rico and brought back a tourist pack of spices: whole clove, mace, whole nutmeg, "cinnamon" and "saffron" (quotes are mine).

Anyone have any recipe suggestions to maximize this spice mix?

are they all together or single

As much together in a single sausage as I can. I can make something up but that rarely ends well for me.

You might try the one listed here:

http://forum.sausagemaking.org/viewtopi ... t=zanzibar

I would not use vinegar in it, use cider or wine instead. It produces sort of a curry type sausage. I like it with leftover rice and scrambled eggs for breakfast (I also put it in sheep casings).

I'd save the saffron for something where it will be 'the star'.

The rest are fairly commonplace in many recipes.

Phil

go steady with the clove or it will taste like the dentist as the spice's came from puerto rico i would go for more of a spanish style sasuage or meat loaf
2.2 # pork
15g salt you can cut the salt down to your tasted but don't go to mad
3g black pepper
5g chilli
2g cloves
1g cinnamon
1g nutmeg
8g g garlic
2g cracked fennel [optional]
1/3 cup boiled but cooled white wine
mix well stuff or put in bread tin's if going for the bread tin route 400c 45minute let it cool then slice pan fry with eggs & beans injoy

Firstly, I'm with wheels on the saffron

We make a Cudighi that would find a home for most of teh rest of what you have.

We stuff it into big mort/salami cases and then slice and cook like burgers, great smells when its cooking!