Coriander?

[Basscat]

In one of the livestreams, there was discussion on putting coriander in summer sausage?

More thoughts in this? Flavor profile? Reason to put in?

[TexLaw]

I add a little freshly ground coriander to my Summer sausage (1 tsp/10# meat block). I’ve been toying with the idea of increasing that 50-100% because I really do like the flavor of coriander. I use it often with my rubs.

The flavor profile is rather unique. The best way I can describe it is citrus/fruity/floral with a little bit of white pepper. The coriander seed is rather distinct from the cilantro plant that grows from it (also called “coriander” in some cultures).

[Basscat]

Going to give it a try.

[mdseaside]

I use coriander in lots of rubs and other spice mixes. Try toasting the seeds in a small dry frying pan. Them grind and add to your mix. Really brings out a hole new flavor.

[glen]

Coriander is definitely in my spice arsenal

[processhead]

Ground coriander is called for in many summer sausage seasoning recipes. I like to grind the whole seeds in my spice grinder. Fresh ground is almost always better.

Many pastrami recipes call for a ground coriander and pepper rub on the exterior.

[Jonathon]

INteresting thing with Corriander is if you toast it first you’ll get a really nice stronger flavor from it. Bonus, it makes your kitchen smell awesome!