spice quantities

 To create your own sausage you need to know the amount of spice to use

Average Sausage spices for 1000 gramms of Sausage

 

The average amount of spices used per 1000 grams (1 kilogram) of meat in an recipe can also vary, as it depends on personal preference and the desired flavor intensity. However, a general guideline is to use approximately 15 grams to 25 grams of mixed spices per kilogram of meat. This can be adjusted according to taste or the specific recipe being followed.

Salt, German curing salt: 

max 23 g!

Black pepper:
Usually with blood, liver or raw sausage. 2 -3 g

White pepper: 

for the rest. Ultimately, the appearance decides the color of the pepper.

The amount is max. 1.5 - 4 g!

Pimento:   

For cooked and grilled sausages, max. 2 g!

Nutmeg and mace blossom:
0.5 - 1 g!
Not more

Marjoram:

Liver and blood sausage also regionally for grilled sausage.

Freshly stripped max. 5 g

 

Lemon zest

max  3 g

 

Thyme:

Not more than 1 g, even for cooked sausages!

 

Mustard powder:

 up to 1 g

 

Coriander:

up to 1 g!

Roast the coriander seeds in the pan just before use.

 

Sage:

1/2 g

 

Cayenne pepper

1/2 g maybe more

 

Paprika:

Hot or sweet, 2 g!

 

Ginger:

For white boiled sausages. Pressed sausage or liver sausage. Regionally also for Knackwurst.

only 0.5 g!

 

Cardamom:

Only 0.25 g for blood liver sausage. 

 

Here are some additional tips for seasoning German sausage:

• Use fresh spices whenever possible.
• Grind spices to a fine powder for maximum flavor.
• Add spices gradually and taste as you go.
• Let the sausage rest for at least 30 minutes before cooking to allow the flavors to meld.

I hope this helps!