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Herbie Sausages

PostPosted: Tue Jul 04, 2006 11:37 am
by Rob Couchman
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

PostPosted: Wed Jul 05, 2006 3:23 pm
by jenny_haddow
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

PostPosted: Thu Jul 06, 2006 11:47 am
by welsh wizard
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

herbie sausages

PostPosted: Thu Jul 06, 2006 1:17 pm
by Rob Couchman
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