Breakfast Sausage Seasoning

Fennel and sage lead, the way they do in good breakfast sausage, with rosemary, marjoram, and oregano filling in and red pepper adding a low warmth at the back. Herbaceous with a subtle licorice note from the fennel.

Ingredients: Fennel, kosher salt, rosemary, black pepper, red pepper, sage, oregano, and marjoram.

How to use: Sausage is seasoned more heavily than most dishes, so use 1 1/2 to 2 tablespoons per pound of ground meat. Mix it in by hand and let it rest overnight in the refrigerator before cooking, which gives the herbs time to move through the meat. Use a lighter hand outside of sausage.

Try it on: loose or cased sausage, chicken sausage, eggs and hash browns, pasta sauce, rice, soups, roasted vegetables, dressings, and marinades.