Coriander?
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In one of the livestreams, there was discussion on putting coriander in summer sausage?
More thoughts in this? Flavor profile? Reason to put in?
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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).
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Going to give it a try.
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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.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
Coriander is definitely in my spice arsenal
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
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.
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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!
