This is a very well-flavoured, spicy blend to add to sausages, using whatever recipe you like. It is based on several recipes for Cumberland sauasage, a popular English variety and native to the next county I grew up in. It makes for an astonishingly authentic taste in sausages that are entirely innocent of meat.
Makes enough for about 60
sausages, or 20 servings
Ingredients
1
1/2 tsp ground nutmeg
1
tsp ground mace
2
1/2 tbsp salt
2
tbsp black pepper
2
tbsp rubbed sage
2
tsp onion powder
1/4 tsp ground ginger
2
1/4 tsp thyme
3/4
tsp cayenne
1
1/2 tsp ground coriander
- If you don’t have ground nutmeg or mace (which don’t keep well ready-ground) grind up about 1/2 a nutmeg in a mortar or blender. Remove 1 1/2 tsp and add to a bowl.
- Take several blades of mace, grind to a powder, remove 1 tsp and add to the nutmeg.
- Now add all the rest of the ingredients and mix thoroughly. Put into a glass jar and keep as cool and dark as feasible.
Add
1/2 tsp of seasoning per 6“ sausage
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