MACE!

[hmmm sausages]

I've just spent some time browsing the site for some inspiration for my next bout of sausage making. I have noticed "mace" mentioned a lot, and clicked on the link to the ingredient on the main site it says "an essential ingredient in english sausages"
Now, I have to admit, I have never used it as a seperate ingredient when trying my own recipe sausages! Am I missing a crucial ingredient???

Any advice/information on this subject would be appreciated

cheers, Rob

[Wohoki]

Mace and nutmeg (from the same tree) have a real affinity with pork, they bring out the sweetness of the meat, and leave a savoury finish on your tongue. Well worth adding, but only a little, as they can be quite overpowering.

[hmmm sausages]

Cheers for that Wohoki, what sort of amount would you suggest? tsp per kilo or is that too much?

What would people add to pork to make a very "normal" pork sausage? I checked the recipe on one pack of shop bought rubbish, and they had some sage in too, would a basic sage and mace mix make a good sausage?

[Wohoki]

I'd try with a half and try some as a patty. Goes well with white pepper, cloves and ginger, all very Old English, in very small amounts. Sage is good, as is apple. (Most of these spices are the same as in traditional apple pie.)

My favorite spice for pork, though, is just a tiny amount of star anise, say 1/2 tsp per kilo. It makes the meat so savoury.

[roseway]

I use Tesco ground mixed spice in my version of the British banger. It contains cinnamon, coriander, nutmeg, clove, pimento and ginger, and makes a nice aromatic flavouring with a little added black pepper.

Eric

[Wohoki]

All the "sweet" spices. Just the job.

I always recommend that it's better to use whole spices, roast them dry for ten minutes at 160C and grind fresh for each batch. Believe me, you'll do it once and never buy pre-ground spices again: apart from anything, whole spices have a shelf life of 18 months, ground spices need to be used in a matter of weeks. Like I said, try it once, it's cheaper and the aroma of the roasting spices is worth quids. Franco has some good prices for whole spices, or if anyone wants to PM me for the e-shop I use.....

[Epicurohn]

Actually Mace is te covering of the Nutmeg which is the pit of a tropical fruit. They're sold sepparatly as they have different tones and color.

I use them both in my American Country Breakfast Sausage. They tone down the savory flavor of the Thyme and Sage.

David

[Wohoki]

I just said they were from the same tree, not that they were the same thing (technically mace is the aril that surrounds the nutmeg, inside a fruit that looks a bit like an unripe wallnut. A pit is a hard stone from the middle of a fruit like a peach or plum). Black, white and green peppercorns are from the same vine, but all have different flavours.

Mace is slightly more robust, and works well with meat, nutmeg is a shade sweeter in character, and is great with dairy recipes and eggs. Both go very well with pork, but it's all down to personal taste.