Post by mandie68 on Oct 28, 2013 20:30:06 GMT -5
This blend of spices makes some of the yummiest breakfast sausages ever. It's so simple to make, why not make your own?
Mix up a batch of this and keep it on hand for weekend breakfast sausages {or make up a batch of breakfast sausages on the weekend so you have already prepared sausages for breakfast during the week}.
Equipment: Small Bowl, Measuring Spoons, Optional Spice/Coffee Grinder
•1 teaspoon Celtic sea salt
•1 teaspoon chili powder blend
•1/2 teaspoon dried thyme
•1/2 teaspoon fennel seed
•1/2 teaspoon ground ginger
•1/4 teaspoon onion powder
•1/4 teaspoon dried oregano
•1/4 teaspoon dried basil
•1/8 teaspoon ground cinnamon
Option #1 {Rustic/My Preference}: Mix all ingredients in a small bowl.
Option #2 {Finely Ground/Powder}: Place all ingredients in a spice/coffee grinder and pulse until fine consistency.
Yield: 1 serving per pound of ground meat
Storage: For longest shelf life, store in a glass airtight container.
Note: I do not use garlic in the seasoning blend. Instead I add fresh garlic to the sausage mixture.
Mix up a batch of this and keep it on hand for weekend breakfast sausages {or make up a batch of breakfast sausages on the weekend so you have already prepared sausages for breakfast during the week}.
Equipment: Small Bowl, Measuring Spoons, Optional Spice/Coffee Grinder
•1 teaspoon Celtic sea salt
•1 teaspoon chili powder blend
•1/2 teaspoon dried thyme
•1/2 teaspoon fennel seed
•1/2 teaspoon ground ginger
•1/4 teaspoon onion powder
•1/4 teaspoon dried oregano
•1/4 teaspoon dried basil
•1/8 teaspoon ground cinnamon
Option #1 {Rustic/My Preference}: Mix all ingredients in a small bowl.
Option #2 {Finely Ground/Powder}: Place all ingredients in a spice/coffee grinder and pulse until fine consistency.
Yield: 1 serving per pound of ground meat
Storage: For longest shelf life, store in a glass airtight container.
Note: I do not use garlic in the seasoning blend. Instead I add fresh garlic to the sausage mixture.