What to do with left over Italian Sausage Seasoning....

Discussion in 'Sausage' started by graystratcat, Jan 21, 2012.

  1. Well, earlier this week I made about 7 pounds of fresh Italian sausage and when I got done mixing and doing the fry test (before stuffing) I had about 2/3 of a cup left of my super secret Italian sausage seasoning left.... (not really a secret....typical suspects:  GP, OP, FCBP, roasted Fennel seed, Salt, Sage mixed in cold water).  The stuff smells so good and the sausage tasted so great there was no way I was throwing that away...so into a plastic storage container it went and into the fridge....

    Later in the week in dawned on me what to do with that left over seasoning.... Pork Chops!.... Well I mentioned it to the wife and she said, "Well there's 2 nice pork tenderloins in the garage fridge"... and I said "BINGO"!

    Anyhow last night I slathered that left over seasoning on those tenderloins about 2 hours before firing up the Weber grill.  Here's the outcome....

    (Wasn't sure to post this here or under Grilling Pork since it crosses both... but since this all started with a batch of sausage... well.. you get the idea....)

    Here's the fresh Italian sausage (since this IS the sausage thread)


    And here's the PTL before hitting the grill - all rubbed down with the sausage seasoning.


    Grill shot (sorry for the blur, not sure what happened with this shot) - I have to tell you, that fennel on the grill smelled fantastic!


    Off the grill....


    ...and plated.  Served with roasted potatoes with roasted garlic and onions.... the smell of this plate was awesome!


    I have to tell ya, I'll be making Italian sausage seasoning to use as a pork baste/marinade in the future.... this was just an idea I had to use up the last of the seasoning but this is a keeper!  If you like Italian sausage, do yourself a favor and give this a try.

    Thanks for taking a look!

  2. Looks Awesome Salt,

    if that blurry pic was taken at night, sometimes the auto focus gets screwed up if there isn't enough light entering the arperature, aperature, well the Lense thingy
  3. Sure looks tasty!!!!

  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks great Salt
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nice sausage

    Put your leftover dry in a vac bag for later
  6. Thanks y'all for the comps.

    Nepas, I usually do save my dry mix but I already had this batch mixed with water... so I just had to do something with it....couldn't bring myself to throw it out....

  7. johnnie walker

    johnnie walker Smoking Fanatic

    Dang man! That sausage looks great. I bet that PTL tasted awesome Too.[​IMG]
  8. venture

    venture Smoking Guru OTBS Member

    Great cross utilization!

    Good luck and good smoking.
  9. sprky

    sprky Master of the Pit OTBS Member

    WTG nice looking sausage and novel idea on the seasoning mix
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks great Cat..................[​IMG]

  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent Salt! Great idea!
  12. Thanks for all the comps y'all....very much appreciated!

  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    great idea  [​IMG]

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