Herbie Sausages

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Herbie Sausages

Postby Rob Couchman » Tue Jul 04, 2006 11:37 am

Hi all
I hope to make some herb sausages using the traditional sausage mix, could someone advise me on the amount of sage & thyme to use per kilo, or a better alternative.
Many thaks, rob
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Postby jenny_haddow » Wed Jul 05, 2006 3:23 pm

Hi Rob,

I don't know if you mean dried or fresh herbs. So far I've used fresh and my measure is 'a good handful' if you get my drift. I pick a full hand of sage from the garden with a dozen or so sprigs of thyme, put them in a mini chopper to finely chop. The equivalent dried may be a tablespoon, I think it is up to personal taste though. I always tweak recipes anyway to suit me which is probably what most of us do with our sausage making. Hope this helps.

Cheers

Jen
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Postby welsh wizard » Thu Jul 06, 2006 11:47 am

Hi Rob

what ever you do dont forget to keep a note of the quantities of what you have used. I didnt on one of my first batches and have tried to replicte it ever since. all I can remember is I used Anchovie essence to good effect but how much, god knows......

Cheers WW
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herbie sausages

Postby Rob Couchman » Thu Jul 06, 2006 1:17 pm

Thanks Guys
I decided to use dried sage and thyme due the unavailability of fresh, 6 tbls of sage, 2 of thyme with fresh ground black pepper and the trad mix to a 2kg chop. Seemed tasty to me
rob
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Posts: 18
Joined: Tue Apr 25, 2006 8:06 am
Location: Neath S Wales


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