"Herman Munster" > wrote in message
...
Hi all,
I was pondering making Alton Brown's breakfast sausage recipe for Christmas
morning.
http://www.foodnetwork.com/food/reci..._23907,00.html
The recipe calls for fresh herbs. Can you substitute dry? If so to what
proportion?
I have fresh nutmeg, but that is about it. I know I can buy the fresh stuff
at the
mega-mart but I will only use a couple of teaspoons and the rest will
probably
be tossed. Any Suggestions?
HM


If you can find Morton's seasoning, I would suggest you try this:

http://www.mortonsalt.com/consumer/p...ts/sausage.htm

It is rather hard to find locally but is excellent and available online. We
kill our own hogs and have used this for many years. One can will season
18-24 pounds of meat depending on how spicy you like it. Other things
affect the end result of the sausage--not just the seasonsing.

Best,

Tom