Some medieval spice blends to consider for sausages

[vagreys]

Powdor Douce (14th c. English/French) Sweet Spices
1 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon coriander
1 teaspoon mace
1 pinch saffron threads
1 pinch sugar

Vary according to dish and recipe. Any or all in equal parts. Grind individually, blend, and store in an airtight glass or ceramic container.

Powdor Fort (14th c. English/French) Strong Spices
1 teaspoon cloves
1 teaspoon black peppercorns
1 teaspoon white peppercorns
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon cubebs
1 teaspoon galingale

Vary according to dish and recipe. Any or all in equal parts. Grind individually, blend, and store in an airtight glass or ceramic container.

Cubeb Substitute
1 teaspoon black peppercorns
1 teaspoon white peppercorns
1 teaspoon cloves

Powder and store in an airtight glass or ceramic container. Cubebs taste like mild black pepper with a bit of cloves.

Galingale Substitute
1 teaspoon cinnamon
2 teaspoons ginger
3 teaspoons parsley, freeze-dried

Grind individuall, blend, store in an airtight glass or ceramic container. Galingale tastes to me like a dusty old ginger with a touch of cinnamon, and a "green" aftertaste.

Salsa Ffina (14th c. Catalan, "Fine Spices")
5 tablespoons ground ginger
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons whole black peppercorns
1 3/4 teaspoons ground cloves
1/2 teaspoon ground mace
1 teaspoon ground nutmeg
1 gram saffron

Grind the pepper finely. Powder the saffron. Blend all together, store in an airtight glass or ceramic container.

Polvora de Duch (15th c. Catalan, "Duke's Powder")
48 grams turbinado sugar, ground
2 grams cassia cinnamon
2 1/2 grams ginger
1 gram cloves
1 gram freshly ground nutmeg
1 gram cardamom

Combine sugar, cassia, ginger, cloves, nutmeg and cardamom. Grind all together in a mortar and pass it through a fine sieve. Store in an air-tight container.