Herbs, spices, and other flavorings account for the primary differences among sausages. Many, if not most, of the world's fresh sausages are made of nothing more than ground pork and seasonings. It is the seasonings that give them their characteristic flavor. A glance at the recipes in this section will confirm this.

Some of the major spices and herbs used in sausage making are

Allspice Marjoram

Caraway seeds Mustard

Cayenne or hot red pepper Nutmeg

Cinnamon Paprika

Cloves Parsley

Coriander Pepper, black and white

Cumin Sage

Fennel seed Tarragon

Ginger Thyme


Other important ingredients include

Garlic Wine, white and red

Onion Vinegar

Shallots Eggs


Standardized spice mixtures are often used to season sausages, pâtés, and similar items. One of the most common is quatre épices (French for "four spices"), a mixture that exists in many versions. It can usually be obtained commercially, or it can be homemade, using recipes such as those on page 839.

Continue reading here: Cure Mixes

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