Basic herb/spice mix

[ockie]

Hi Guys,

What would constitute a basic pork sausage spice/seasoning mix? One that could or can be used as a base for other varients and in what quantities for the component parts.

Thanks

[Spuddy]

1 lb salt
2oz ground white pepper
2oz ground black pepper
2oz ground nutmeg
1oz ground mace
1oz ground ginger
1/2 oz ground allspice

Use at a rate of 20-25 grammes per kilo of meat

[ockie]

Thanks Spuddy,

Much obliged. I take it this can be modified to suit game or cumberland or whatever, yes?

[Spuddy]

To a degree.
A basic game mix would be different though as would say one for beef or one for pork.
That one is for pork, for other meats you would replace some ingredients with others i.e. ginger and mace aren't particularly appropriate for game however juniper and bay would be. You see what I mean?

[ockie]

Ummm yes I do. Change items to suit meat and complement flavours. Makes a great deal of sense. I use Franco's Game mix in pork, with very good results, it has ginger in the mix, I like the idea of Juniper and Bay leaves though, can almost taste it now.

Cheers Spuddy, Most helpful

[Spuddy]

Franco's game mix has ginger in it? Well I'll be.......

It just shows that these things are more of an art than an exact science.

Often an inappropriate flavour can be used as a valid ingredient. I suppose the best comparison is the perfumier's use of the extract of various abdominal glands from certain deer, ducks, beetles, rats and alligators (amongst other things) to make the latest best selling scent.

Cod with vanilla, Pannacotta with saffron, beef and chocolate are good examples of odd combinations that work together provided the second ingredient is subtle (referred to as a background note).

There are proven combinations that always work (lamb and mint, lamb and rosemary, pork and apple, beef and horseradish etc.) but there are subtle additions you can add that make it distinctively different. You have to experiment to innovate I suppose.

[ockie]

That is very true.

So far I have learned how to make and link sausages, make my own base seasoning. All from various recipes, using Franco's mixes, to these I have addedd an item or two to taste, adding peppers here or oregano there, you get the idea?

Now with a base seasoning one can try other ideas, it does seem that inovation is the spice of life?

Lets go and inovate then!!

Cheers Spuddy