Italian sausage

I love to have homemade Italian sausage in the freezer. We add it to spaghetti, meatballs, meatloaf, and many other things. If you have a Kitchenaid mixer, the meat grinder attachment works great for this type of thing. Additionally, the sausage doesn’t have to be stuffed into the casings, you can also just make ‘bulk’ sausage for use in other recipes. I would suggest that you zip lock them in 1 lb increments to be compatible with other recipes that call for Italian sausage.


Steak seasoning

This is a Montreal style steak seasoning, but we use it on several other things as well. Good savory flavor.


Pork seasoning

I grew up eating a lot of items seasoned with Lawry’s season salt. If you are familiar with it, you’ll know that it’s pretty salty. This recipe is very similar. I particularly like this type of blend on pork, but it’s important to use it sparingly. This is one of the few places where I’ll intentionally use table salt, and it’s, well… salty!


Taco Seasoning

Simple taco seasoning. We use this one a lot!


Creole seasoning

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I love Louisiana. When we get the chance to visit, we enjoy the food, culture, and spice! The above image is Jack waiting patiently for something tasty to take the bait on Bayou Sauvage just outside of New Orleans.

This is an all purpose creole seasoning used to flavor soups, sandwiches, fried critters, etc.. Give it a try!


BBQ rub

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Often, I like to simply use Kosher salt and coarse black pepper to rub down briskets and the like, but sometimes I get crazy and use this all purpose rub.