I remember watching The Galloping Gourmet when I was a youngster, and was pleased to rediscover a more healthy diet oriented Graham Kerr back in the ’90s. His book, Swiftly Seasoned, which you can purchase below, is based on the idea of using spice mixes (“ethmixes”) similar to the flavors of several countries or regions to help create new taste combinations. I made all the ethmixes, and put them in resealable containers and would add them to whatever I was cooking. Whenever I cooked Sausages with a mustard sauce, I would always add a tablespoon of the Germany Ethmix. And since it contains hops, it can be reproduced here.
16 whole juniper berries
1 teaspoon dried Cascade hops (I used pellets)
1 teaspoon mushroom powder (I never found this in my small town, so I skipped it)
4 teaspoons dried chives
2 teaspoons horseradish powder, wasabi (I despise wasabi and omitted this)
2 teaspoons caraway powder (I used seeds)
8 teaspoons dried marjoram
2 teaspoons white pepper
Grind to a fine powder and add 1/2 teaspoon dill weed.