which herbs can be used for cooking sausages of any kind?

Question

I would like to give my sausages a better taste, and was wondering what herbs could be used on them....if any at all.

Answer 1

sage

Answer 2

T A is right: sage is arguably the most-popular herb for seasoning sausages. Mostly that's because sage (the plant itself) tends to be a late-season producer. When the other herbs in the garden have died off from frost, sage still produces usable leaves. This coincides with the traditional late-season production of sausages.

Depending on what you like, and what sort of ingredients are in your sausages, you can use whatever herbs, spices and seasonings you like. You didn't mention whether you are making your own sausages, or seasoning pre-made ones. If you're making your own (something I never had the patience for), you'll want to use fresh herbs if at all possible. Dry herbs tend to bloom over time, so your sausages may taste over-spiced if you use dried herbs.

In any case, match flavorings with the meats/ingredients in the sausages, just as if you were seasoning those ingredients by themselves. Pork---especially in sausages, because there's a fairly high fat ratio, which adds flavor---does well with thyme, basil, and even dill. Tarragon is also a good herb with pork, but use it sparingly, otherwise a floral smell will overpower everything.

If you're dealing with (primarily) beef sausage, almost any flavorings will work; beef is actually very strongly flavored. Pungent herbs like oregano or cilantro (and ground cumin seed, if you like the aroma of cumin) will complement beef without disguising it.

For chicken (not other poultry, JUST chicken) you'll want more delicate herbs, similar to pork. Thyme is a "classic" herb choice for chicken. For things like duck or other game birds, you can get away with much more pungency in your herbs. It all depends on what you like, of course, but some of my favorites are cilantro and good old sage. If you're into more exotic flavors, both ginger (fresh) and cardamom work very well with duck.

Finally lamb: mint is a traditional herbal accompaniment, but use it sparingly, even if the herb is fresh; otherwise you'll end up with a sausage that smells and tastes like nothing but mint. Depending on the age of the lamb when you purchase it, the fat may or may not have matured enough to give it much flavor/potency. It's a judgment call, but the more pungent herbs (sage again, cilantro, oregano, dill, tarragon and others) can be used in varying quantities, to achieve the flavor balance you want.

Answer 3

Besides the sage that's already been mentioned (and I also recommend it!), fennel seeds are often used in sausage. I sometimes add thyme and caraway seeds as well.