Friday, January 27, 2012

Herb Substitution Chart

Herb Substitutions
BasilOregano or thyme
ChervilTarragon or parsley
ChiveGreen onion; onion; or leek
Italian SeasoningBlend of any of these: basil, oregano, rosemary, and ground red pepper
MarjoramBasil; thyme; or savory
MintBasil; marjoram; or rosemary
OreganoThyme or basil
ParsleyChervil or cilantro
Poultry SeasoningSage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary
Red PepperDash bottled hot pepper sauce or black pepper
RosemaryThyme; tarragon; or savory
SagePoultry seasoning; savory; marjoram; or rosemary
SavoryThyme; marjoram; or sage
TarragonChervil; dash fennel seed; or dash aniseed
ThymeBasil; marjoram; oregano; or savory

Healthy Turkey or Chicken Sausage

A flavorful, versatile, and healthy replacement for most sausage found in grocery stores. 

Cooked, shredded chicken or turkey will also make delicious sausage, but it won't form onto patties or links.

An egg may be added but it is not necessary (for those with egg allergies).  If allergic to only egg whites, a yolk may be added, although the egg white is what holds foods together.

1 lb. ground turkey or chicken (white breast meat)
1 tsp. ground dried thyme (or crushed thyme leaves)                       
1 tsp. dried marjoram (rosemary or tarragon may be substituted)      
1/2 tsp. poultry seasoning (or sage)                                                    
1/8 tsp. ground allspice
3/4 tsp. sea salt
1/4 tsp. ground black pepper (optional)
1 1/2 tsp. liquid smoke (optional)
1/3 cup water

McCormick Roasting Rub French Herb, a blend of onion, salt, rosemary, marjoram, thyme, sage, tarragon, lavender, garlic and spices could replace the first three herbs (use 2 1/2 tsp.) and add the remaining five ingredients, if desired.  Lately I've been using this blend of herbs on almost everything.  I omit the ground pepper and liquid smoke.

Wet your hands with water, and mix "sausage" with hands, then shape into patties or lengthwise sausage links.  Cook in olive oil or coconut oil or freeze for later.  Add a few tablespoons at the end of cooking in order to release the flavor sticking to the pan.  It will also add a little more moisture to the sausage.