by 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