Package weight: 2 ounces
Ground pork seasoned with this blend is a great way to start the day. This is not a hot seasoning, but can be upgraded by the addition of red chile pepper flakes.
Ingredients: Organic allspice, organic thyme, organic marjoram, organic cinnamon, organic black pepper, organic garlic, organic red pepper, organic dill seed, organic sage, organic yellow mustard seed powder, organic coriander, organic ginger, organic rosemary, organic clove, mace, organic bay leaf
To make pan sausage: Spoon 1-2 tablespoons seasoning per pound of ground meat; work with hands until all spice is incorporated evenly into the meat. Salt according to taste, starting with half a teaspoon per pound.
*This blend may also be used to season vegetarian breakfast patties.
*Use this as a seasoning for your usual meatloaf recipe.
*Work into ground beef; shape into patties, and grill outside, or broil in the oven.
*Sprinkle on steaks, chops and burgers before grilling.
*Perfect for the link sausage maker. Season using the same ratio as for pan sausage before stuffing into casings.
*Lavish on nuts to be roasted.
*Dust onto sautéed vegetables.
*Spoon into beans, casseroles, soups and stews.
*Wonderful in tomato-based soups and sauces.
RECIPE: Middle Eastern Lamb Kebabs
1.5 pounds ground lamb (beef may be substituted)
1/4 cup fresh flat-leaf parsley, minced
1/2 onion, minced
1 egg, slightly beaten
1.5 teaspoons BREAKFAST SAUSAGE SEASONING
1/2 to 1 teaspoon salt
Combine all ingredients, working with hands, until well blended. Cover and refrigerate for 1 hour to allow flavors to blend with meat. Form meat mixture into 2-inch meatballs. Skewer 2 to 4 meatballs onto metal skewers and press, with hands, to secure to skewer. Grill outdoors or under the broiler, indoors, for 3-5 minutes on each side.
*Serve with rice, couscous or bulgur wheat along with fresh vegetables and yogurt.
Yield: About 4-6 servings
RECIPE: Smoked Ham with Spiced Honey Mustard Glaze
3-5 pound smoked ham (party ham or picnic)
1 cup Dijon or Creole prepared mustard
2/3 cup honey
1 teaspoon BREAKFAST SAUSAGE SEASONING
Combine ingredients for glaze, whisking until well mixed.
Bake ham according to instructions on wrapper.
Spread glaze over ham during last 30 minutes of baking.
Yield: 6-12 servings depending on size of ham
RECIPE: Spiced Pumpkin Cornbread
1.25 cups all-purpose flour
3/4 cup cornmeal
2/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon BREAKFAST SAUSAGE SEASONING
1/4 cup butter, melted
2 eggs, beaten
3/4 cup pumpkin puree
2/3 cup buttermilk
Mix together all dry ingredients. Stir in butter, eggs, pumpkin puree and buttermilk. Mix long enough to combine ingredients. Do not over mix.
Pour into a well greased baking pan and bake 35-40 minutes in a 350 degree oven.
Allow to rest 15 minutes before slicing.
*Wonderful for buffets.
*Serve with hearty stews and soups.
*Bake in muffin pan to serve with egg dishes at brunch.
Yield: 8 servings
RECIPE: Sausage Cheese Muffins
1/4 pound ground pork
1/4 teaspoon BREAKFAST SAUSAGE SEASONING
1/4 teaspoon Greek oregano
1/8 teaspoon sage
1/8 teaspoon salt
1 3-ounce package cream cheese, cut in small cubes
1/2 cup cheddar cheese, grated
2 teaspoons dried minced onion
1 cup biscuit mix
2 eggs, slightly beaten
2/3 cup milk
Combine the ground pork with the seasonings, blending well with your hands. Mix in the cream cheese, cheddar cheese, dried onions and biscuit mix.
Stir in eggs and milk until well moistened; do not over work.
Spoon into miniature muffin pans. Bake at 350 degrees for 35 minutes.
Yield: 2 dozen mini-muffins
RECIPE: Chili Sauce
10 pounds fresh tomatoes; peeled, seed and chopped
2 onions, chopped
4 cups organic golden sugar
1/4 sea salt
3 tablespoons BREAKFAST SAUSAGE SEASONING
4 cups malt vinegar
Combine all ingredients, except vinegar, into a kettle; simmer for 1 hour over low heat or until reduced by 1/3.
Add vinegar and simmer 1.5 hours or until thickened.
Process in clean sterile jars, or freeze. Will keep in the refrigerator for 2 weeks.
*Use as a condiment for meats and cold cut platters.
*Stir into cream cheese, yogurt or sour cream for a dip or sandwich spread.
*Serve with boiled shrimp.
*Great as a condiment for fried vegetables
Yield: about 9 cups
RECIPE: Spiced Walnuts
2 egg whites
1/4 teaspoon sea salt
5 cups organic whole walnut halves
1.5 cups superfine sugar (not powdered confectioners sugar)
1 tablespoon BREAKFAST SAUSAGE SEASONING
In a large mixing bowl, beat egg whites until frothy; add salt. Stir walnut halves into egg whites; fold and stir until nuts are well coated.
In a separate bowl, blend sugar and BREAKFAST SAUSAGE SEASONING; sprinkle over walnuts as you stir. Toss until all is well coated.
Spread out on a cookie sheet or piece of wax paper to air dry.