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Fresh vs dried herbs in breakfast sausage

post #1 of 5
Thread Starter 

I have made sausage for many years.  I have used dried herbs.  I have an event coming up and will be making sausage.  My garden is full of sage, rosemary, and thyme.  I know about the difference in flavor intensity between fresh vs. dried.  What do you like to use?

post #2 of 5

You can't go wrong using fresh or dried!  It may be nicer to use fresh for a special occasion.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #3 of 5
Don't forget to adapt the quantity. 2 to 3 times more fresh tha dried.
post #4 of 5
For most sausage, though, I prefer dried to ensure consistency. Big exception is soft herbs like parley and cilantro.
post #5 of 5

You could dry your fresh herbs in the microwave - it's the best way to preserve their flavor I've tried.

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