Spices & Herbs Used for Pork Sausage
Pork sausage is made in different ways around the world using a variety of herbs and spices to flavor and preserve the meat. Sausage may be regionally customized by adding distinct spice blends to various textures of ground pork. Does this Spark an idea?
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Spices
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Spices are added to pork sausage blends to change its flavor profile and interior consistency. Varying portions of salts, peppers, chili powders, paprika, ground cumin and fennel seeds interact with the ground pork to determine final taste and texture.
Herbs
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Herbs like sage, garlic, parsley, rosemary, thyme and sage are ground into pork sausage filling to complement the pork meat flavor. Varietal pork sausages tend to rely on the herbs that grow easily in the region and are popular in other local foods.
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Dry Herbs and Spices
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Dry herbs and dried ground spices are added to pork sausage filling to draw out moisture and add flavor. Dried seasonings are commonly used in smoked and aged sausages where flavor is developed over time.
Fresh Herbs and Spices
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Fresh herbs and freshly ground spices are commonly added to sausage that is formed and cooked within the same day. The more pronounced flavors in fresh seasonings require less volume and time to effectively flavor pork.
Mixes
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Pre-mixed spice and herb blends are available to take the guesswork out of first-time home sausage making. Directions on the spice package will tell you how much pork to use for a properly spiced sausage.
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