Notes: If mold is desired spray with M-EK-4 mold culture after stuffing. The following spice and herb combination can be found in some recipes: spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel. herbs: 3 parts marjoram, 1 part thyme, 1 part basil. To make 1 kg sausage about 1.5 g of spices and 1 g of herbs are needed. Some recipes ask for the addition of red wine and you may add around 30 ml (⅛ cup).