Kitchen Tip Tuesdays: Speeding up spices

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We frequently make a delicious beef sausage using a delicious combination of spices. There’s one problem, though. It takes a fair amount of time to measure out all the spices every time. Here’s a tip that makes it (or any spice combination that you use a lot) really quick:

Combine a large batch of all the spices to have on hand for when you need them.

We started doing this with our sausage spices, and now all we have to do is grab our little container and add 1 T. per pound to the beef. How handy! We think so, anyway.

Speedy Spices

Beef Sausage

1 tsp. sage

1/4 tsp. marjoram

1/8 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. chili powder

1/4 tsp. thyme

1 tsp. salt

Combine the spices. Sprinkle over 1 pound of raw hamburger. Mix well. Refrigerate for 2 or more hours; cook, stir, and draink. Keep in the freezer.

Multiply this recipe times 3, 4, 5, or 6 (or more!) and keep a batch in the cupboard.

You can use this sausage in eggs, on pizzas, in casseroles, or any other recipe that calls for pork sausage!

Visit Tammy’s Recipes for Kitchen Tip Tuesdays!

~Rachel~

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One thought on “Kitchen Tip Tuesdays: Speeding up spices

  1. ~M says:

    I make a chai spice mixture “in bulk” like this for applesauce every fall! Huge timesaver!

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