Sausage, pepper and mixed spice rice recipe
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- Diet & lifestyle
- Vegetarian meals
This dish is a favourite of mine. This dish came out really well so it's now a personal favourite. I haven't tried it on other people yet but I think I should.
Hampshire, England, UK
2 people made this
- a medium handful white sushi rice
- oil as needed
- 2 to 3 pork sausages
- 1 green pepper, chopped
- a small dash dried mixed herbs
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Cook the rice in boiling water until it's white, fluffy and soft to the taste.
- Pour rice into a sieve and leave on surface while you’re cutting the peppers.
- Put some oil into a wok or frying pan and start cooking the sausages. When the sausages are done, take them out and leave them to cool for a minute. Then when warm, proceed to cut into small pieces.
- Put the rice and peppers into the wok and then add the sausages. Cook for about 5 minutes add the mixed herbs to taste. Serve with a drink and enjoy.
Any leftovers that you have not eaten or anything, put into a small tub and place in fridge to take to work/school/uni. Reheat for 1 minute to recook.
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Homemade spice mixture flavors Portuguese sausage
While it’s difficult to make a Portuguese sausage that tastes like commercial products — those are darned good — it’s not as challenging to create a Portuguese sausage that is both interesting and delicious.
This one, based on ideas from several cookbooks and online sources, makes use of Portuguese spice: a five- or six-spice mixture you toast and mix at home.
Portuguese spice is at the center of my recipe for Pica Portuguese-Style Sausage ("pica" means hot or spicy).
Pica Portuguese-style Sausage
4 pounds well-marbled boneless pork butt with surface fat
15 cloves garlic, minced or pressed
12 small, hot Hawaiian chili peppers, minced
4 to 6 tablespoons Portuguese spice (recipe follows)
2 tablespoons coriander
1/2 cup paprika
2 tablespoons salt
1 tablespoon freshly ground black pepper
3/4 cup red wine vinegar
Cut pork into cubes. Grind coarsely if you don’t have a grinder, mince the meat (a food processor may be used but tends to overprocess the meat, mashing instead of mincing it).
In large bowl, combine meat with remaining ingredients and mix well with heavy spoon. Heat a little vegetable oil in frying pan over medium-high heat. Form a small patty from pork mixture and fry until cooked through. Taste and correct spices. (You might have to do this a couple of times.)
Cover and refrigerate overnight to allow flavors to blend and mellow. Shape into patties and refrigerate up to one week or freeze, with squares of kitchen parchment between patties. Or fill pork casings, smoke and refrigerate up to one week or freeze to preserve.
Store Portuguese sausage, tightly covered, in cool, dry place or in freezer. Makes about eight 8- to 10-inch links.
» Portuguese spice recipe (big batch): 1 bottle stick cinnamon, 1 bottle whole cloves, 1 bottle whole peppercorns, handful fresh or dried bay leaves, handful whole star anise. Preheat oven to 300 degrees. Spread spices and bay leaves in rimmed baking sheet. Toast in oven until crisp and aromatic, about 20 minutes. Finely grind in spice grinder, blender or with a heavy, Thai-style stone mortar and pestle.
» Small-batch recipe: 4 sticks cinnamon, 2 tablespoons whole cloves, 2 tablespoons whole peppercorns, 4 bay leaves, 4 star anise. Toast and grind as above.
» "Cheater" Portuguese spice: 4 tablespoons ground cinnamon, 3 tablespoons ground cloves, 3 tablespoons ground black pepper, 1 tablespoon ground bay leaf, 1 tablespoon ground star anise. Toast and grind as above.
Approximate nutritional information, per 3 ounces of raw sausage patty: 250 calories, 21 g fat, 6 g saturated fat, 55 mg cholesterol, 200 mg sodium, 0 g carbohydrate, 0 g fiber, 0 g sugar, 13 g protein
Approximate nutritional information, per tablespoon spice mixture: 10 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 600 mg sodium, 2 g carbohydrate, 1 g fiber, 0 g sugar, 0 g protein
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Sausage, pepper and mixed spice rice recipe - Recipes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Serving: Serves 04-06
Sausage Hot Pot
This is a comforting dish (especially in winter!) that is easy on the budget. You can't get much cheaper than sausages. You can bulk this sausage hot pot out by serving it with rice, mashed potatoes or pasta. You can certainly add more veggies to the mix too!
Recipe Tester Feedback: "Tired of fried or barbecued sausages? This recipe is a different spin and any leftovers can be made into Sausage and Potato Pies. I love it when you can cook once and feed twice!" - Gail
No: Gluten / Dairy
Contains: Egg / Nuts
Total Preparation Time 10 minutes
Cooking Time 25 minutes
Can be frozen
Make Thuringer Sausage – Step-By-Step Instructions
1. Cut the pork shoulder, belly and backfat into strips which can fit into your grinder.
2. Grind the spices and salt with a spice grinder. This will yield a super fine mixture which will distribute evenly across the meat.
3. Add the spices to the meat and mix the ingredients. Put the meat and the movable parts of your grinder into the freezer for 1 – 2 hours. This will help with the grinding process and the meat temperature.
4. Now it’s time to grind the meat. Grind the meat through the finest perforated disc (2mm). You can grind it twice. The next step will be easier this way.
5. Now add the minced meat together with the salt and the curing aid to the food processor. Now mix the ingredients until they form a fine cohesive mass.
Gradually add the crushed ice as you process it. The temperature should be below 12 °C (53,6 °F) at all times.
6. Put the casing onto the sausage stuffer. Typically, you need to put the casings into a lukewarm water 30 min before you use them. This will ensure that they can be put onto the stuffer.
7. Fill the meat into the casing. Hold the casing tightly on the filling spout and let it slowly fill up more and more. This part needs some practice. Do not worry if it does not work 100%.
Important: Do not fill the casing too full, otherwise it will burst later when roasting.
8. Now it’s time to link the sausages. You can decide for yourself how big your Thuringer should be. Put the sausage between your thumb and forefinger. Rotate the sausage away from you then move to the next link and rotate it toward you.
As with the filling process you will need some practice to get it perfect.
9. Your thuringer sausage is now ready. Fry it up and enjoy.
A very heavy dish, this is full of flavor. The rice is very rich and, though I don't care for mushrooms, the shiitakes provide a nice neutral flavor. I used pork and duck liver Chinese sausage which honestly tasted a bit like the heartburn I knew I was going to have. Enough portions as a side dish at a dinner party which would really be the only time Iɽ make it again. Good, but not a menu staple.
I love this! I usually just throw things together from memory, but this year, I decided to use a recipe to get the flavor just so. This one rocked! I have to say, I did have to vary the recipe. I pre-cooked the rice for 1/2 hour, which shaved off some of the time, but made the rice a bit gloppy. I also couldn't find chestnuts so I boiled some raw peanuts for a substitute. They were wonderful. The true test was, of course, not only my Chinese heritage tongue, but a group of sophisticated NY Jews, who cook Chinese. They loved it as well.
I really enjoy Chinese food but this was a little too strange for my palate. The Chinese sausage was especially strong and I actually used less than what was recommended. Would not make again.
Delicious! And authentic! Like the other reviewers said, this is just like my (Chinese) mom makes. This recipe is a keeper, and the only thing my (Chinese) husband liked better than the rice was the crispy rice at the bottom.
My 91 year old grandmother was so impressed that I am now forced to make this dish for every holiday, for the past 4 years. She has officially retired from making this and passed the torch due to this recipe. We generally don't use water chestnuts, but it is good either way. Do not dump the water that you soak the mushrooms. Use about half chicken broth and half mushroom water for added umami. Simply fabulous recipe! My mom and aunties are so happy that they can eat without cooking it.
This comes very, very close to my grandmother's famous Chinese sticky rice stuffing we would have every year for Thanksgiving growing up, but of course no one else can reproduce. I'm SHOCKED that this is even on Epicurious quite frankly, and so thankful for Epicurious for posting this. It's as delicious as grandma's (dare I say!) and everyone loved it when I made it. This is pretty easy to make and sooooo good! I might have to make it again this year if I don't get the real thing from Grandma! Hers is really still the best, but this comes in close second!
This was an excellent dish and fairly authentic. I made a few modifications because I didn't have some things on-hand: I omitted chestnuts and substituted Chinese sausage with ground beef seasoned with 1 T soy sauce/1 tsp sesame oil. After cooking the raw ingredients, I mixed the fully cooked beef mixture in with the rice into my rice cooker, added the chicken broth, and finished cooking in the rice cooker. The consistency turned out perfect! Very flavorful and authentic. Will definitely add to my rotation of recipes. My children loved it!
Super yummy - and the best is that I was able to make some authentic Chinese comfort food like-mom-used-to-make for my Taishanese husband! Bonus . the little ones loved it too!
Absolutely delicious. I made a smaller portion of this dish and it was gone. No leftovers. I would highly recommend. I left out the chestnuts because I am not a fan. Everything was simple and easy to follow.
It was a breeze putting together. It tasted exactly like I remember. I used this as a side dish with Shoyu chicken. Comfort food for a rainy day. I will make this again. Thank you.
This was my first time making this dish. I used this recipe as the basis but I did change it. I halfed the recipe and ommited the chestnuts (did not have any). I added some thinkly sliced pork, some diced shrimp, and fresh shitaki mushrooms. I also used some of the mushroom liquid in addition to some chicken broth.
I have made this several times and each time it has received rave reviews. It also works well as a stuffing for Thanksgiving if you are looking for a slight twist!
Just like my grandmother used to make. Yum!
Delicious. This is Chinese comfort food. It tastes even better than what you would get in a good dim sum restaurant. I used my Le Creuset casserole for all of the steps, including the browning, and it worked out great. There is no need to dirty up an extra pot.
I have made this dish several times. I have been successful in halving it. Absolutely delicious.
I reduced the amount of rice to 2 cups and also proportionally decreased the amount of sausage, which would have otherwise made dish the dish too heavy. Lotus seeds (from Asian supermarkets) make a good substitute for chestnuts. Also, keep the proportion of mushrooms and scallions the same, and add the mushroom soaking liquid (+ chicken broth) to cook the rice: it makes the dish very flavourful.
I haven't actually made this recipe, so my apologies for adding in a fake review. However, the traditional manner of preparing this is to save the liquid that you cooked the mushrooms in and use that as the water for the rice. Sweet rice cooks just like normal rice in a rice cooker, so just add the usual amount of liquid but use your mushroom stock instead of plain water. This is a lot easier than trying to control the consistency of the rice by cooking it in a pot. After the rice is done, stir fry it into the other ingredients.
Variations and Substitutions
- You can use flavoured sausages. I used Pork and Leek sausages, as you can see from the photos. Pork and Apple, Pork and Onion and Pork and Chilli are also fabulous, as well as classic British regional sausages such as Cumberland, Lincolnshire and Oxford.
- Haggis and black pudding can be used to coat the eggs, but are best when mixed with sausage meat, otherwise they are too rich.
- I used wild garlic and parsley last time I made these, so I omitted the sage and spring onions. Use any fresh, seasonal herbs you have to hand. See above in Herbs and Spices. NB: I used about 20 wild garlic leaves finely diced, and 1 large stalk of parsley, the leaves finely chopped.
- Use Quail Eggs for small Scotch Eggs, these are perfect for amuse bouche, or for an elegant gourmet picnic starter with some pretty salad leaves and some mustard dressing.
- Use QUORN mince for a vegetarian version. Mix one beaten egg with the Quorn mince, and add the seasonings suggested as normal.
- For a cheesy version, add 100g of grated mature Cheddar cheese to the pork or Quorn mixture.
Soft Gooey Yolk OR Hard Boiled?
Let’s get onto the eggs now, free-range or organic eggs are best, or home-grown ones of course. And, you can choose whether you want a gooey soft yolk, or a hard boiled egg with a firm yolk. I’ve shared how to cook your eggs the way you want them below:
For a soft and gooey egg yolk, place 6 eggs in a pan of water. Bring to the boil and as soon as the water starts to boil, allow them to cook for 4 minutes, then take them straight off the heat and place them in cold water, to stop them cooking further, to cool quickly and to avoid a black ring around the yolk.
For a hard boiled egg with a firm yolk, proceed as above but as soon as the eggs come to the boil allow them to boil for 7 to 8 minutes. Again, take them straight off the heat and place them in cold water, to stop them cooking further, to cool quickly and to avoid a black ring around the yolk.
- Gooey 4 minute Egg Yolk
- Hard Boiled 7 Minute Egg
I hope you enjoy these Easy Homemade Scotch Eggs if you make them – the recipe AND some step-by-step instructions and process photos are share below, as well as a printable recipe card, which is at the END of this post. Karen
I am looking at an actual clipping of this recipe from my recipe box that I cut out of the Bon Appetit magazine when it came out. The instructions are not as listed here. Here they are: Place dried beans in large saucepan. Add enough water to cover by 3 inches. Cover and let stand overnight, Drain. Saute sausage in heavy large pot until brown. Drain on paper towels reserving 2 tbsp drippings in pot. Add onion, celery and garlic to pot and saute over medium high heat until onion is translucent, about 5 minutes. Add 8 cups water, bay leaves, thyme, oregano, hot pepper sauce, garlic powder and spices. Return sausage to pot. Add beans and boil. Reduce heat to medium low, cover and simmer, adding water as necessary in 1/4 cupfuls about 3 hours. Season with salt and pepper. I've had this recipe for 23 years, Bon Appetit, it should have the proper instructions to go with it!
I am a long time subscriber to Bon Appetit and normally enjoy recipes that have this kind of rating. Not this dish. It was awful. Sour Cream helped a little, but threw away at least half (which is also rare. We never waste food!) I would say it was the cloves? or allspice? Making a new pot today leaving these ingredients out and it taste great!
Yummmmm! Terrific recipe! Definitely will make again and again. I was a bit skeptical of the cloves and allspice, but those flavors did not overpower the dish at all, but rather added an extra punch. I followed this recipe as written, using Camellia Brand red kidney beans and two links of Andouille sausage. The only thing I changed was to use Crystal hot sauce rather than Tabasco. It is a far superior product. Eating a bowl of the leftovers for lunch today. Can't wait to dig in again!
This is my go-to recipe, my family loves it, and I stay true to the recipe. except I cut the sausage into small slices and I brown it. Then I use the bean liquid to deglaze the browned sausage bits, and it all adds another layer of flavor. Do the same when you make sausage-chicken gumbo, brown that sausage! Serve with jalepeno-cheese-onion cornbread and rice. Yum.
i lived in new orleans for four years and never found red beans and rice this good, amazing recipe.
Great recipe! My family loved it, but asked to tone-down the cloves a little. Using another reviewer's example, I added an orange pepper. the level of hotness surprised us. I was ready to include a wee bit of African bird pepper. glad I didn't! Definitely a keeper
Surprisingly delicious - a true home run recipe for this dish. I made a few small changes that resulted in a meal that had my husband and toddlers licking their plates, so I'm sticking with them. First, I sautéed the onion, celery and a clove of minced garlic in some olive oil for about 8 minutes. I added all the spices during the final minute (except the bay leaf, obviously). Then I added the remaining ingredients but subbed chicken broth for the water. Next time, I'm making baguettes for this!
The ONLY change I made to this recipe was adding a diced green pepper - other than that, I followed the recipe as written and in my opinion, there was WAY too much clove and allspice. Although it smelled great, I couldn't eat more than a few bites because the clove and allspice were too overpowering in the dish. Cut the cloves and allspice at least by half and maybe this would be a keeper.
Yum! This is a new family favorite. It can be difficult to find recipies that are easy, delicious, nutritious, and inexpensive, all at the same time. I used mild italian chicken sausage, 2 shallots and 1 garlic clove, and chicken broth. My grinder was out of commission so I used allspice berries and picked them out at the end. I also subbed quinoa for the rice. I soaked the beans overnight, then threw everything in the crock pot the next morning. The house smelled amazing when we came home, and aside from setting the table and cooking the quinoa dinner was ready.
This was a wonderful dish! I cut back on the salt the second time. Just the right amount of heat. The allspice and cloves blended well with the other flavors. This one is a keeper.
I have explored and eaten my way through New Orleans. This red beans and rice recipe is a close as I've ever found to Nawlins. Give it a try. Remember always taste for flavor. No excuses for bland food, if you are tasting for flavor.
EMERIL LAGASSE has a very similar recipe in his LOUISIANA REAL & RUSTIC Cookbook which I made last night. It is nearly identicle but doesn't have the Tobasco,cloves, allspice, white pepper or oregano that this recipe has. Emerils version also calls for a ➾ll pepper' as well. I made Emerils version of this using smoked Kielbassa. The dish was very good I added a little extra cayenne I like it hot! Next time I will add the spices from this ɾpicurious version' to see how it is. I didn't 'rate' this recipe because I didn't use the spices this ɾpicurious version' called for & I didn't want to affect the ratings.
Soaked on Saturday in spring water, cooked on Sunday to marinate for traditional Monday eating. Using Turkey sausage instead and pairing with Brown rice and oven fried wings.
truly wonderful red beans and rice! My hubby lived in Nawlins for 7 years - says this is better than most he had even living there. trust me, MAKE THIS RECIPE! Not bland, not too spicy - full flavor and filling!
One fork is pushing it. With all the rave reviews, I didn't expect these beans to be so flavorless. They aren't a complete failure. They are edible, however, I won't be having a 2nd serving. Straight to the compost- good thing beans are cheap. They were simple + boring beans, but spicy, I'll give them that.
The 1st time I made this it was pretty good but the 2nd time, I made it the night before and let all those flavors come together and WOW! That's the secret. I also used chicken broth, ham hocks and summer sausage.
This was incredibly easy and delicious! I followed the recipe almost exactly, except added extra garlic and caramelized the mire poire a bit. I used vegi stock instead of water (found had to use a lot toward the end for a sauce), and sauteed spicy chicken sausage with some onion and garlic before adding it to the beans. Served over rice with creamed cornbread muffins - came out amazing and will definitely be in my usual rotation of recipes! Tasted even better the next day :o)
If I had my grandmother's Nɺwlins recipe, this would've been it! Fantastic. Delicious. multi- layered and comforting. It's a great, great dish. You won't believe how fantastic it is and you won't believe how good your kitchen smells when you're done. I didn't use garlic powder, just one more clove of garlic. that was the only substitution I made.
THis was so easy to make and so good. I read what other people had done. I sauteed the onion, celery and garlic first. I used chicken broth instead of water. I added worcestershire sauce. I used Hot Smoked Sausage and I used Zatarain's New Orleans Style Dirty Rice. THis came out spicy and good! Warmed us up on a cold winters night.
This is delicious! I made mine into more of a soup, by pureeing several cups of beans after tasting and liking the puree. I didn't use Tabasco, used a little more cayenne and crushed red pepper instead. Added a dash of balsamic vinegar for a hint of sweetness and acidity. Also added a sweet orange pepper at the beginning and sauteed the pepper, onion and celery after browning the sausage. Didn't have allspice or cloves, so used a pinch of cinnamon which brings out the flavors of the other spices, probably about an eight of a teaspoon, same amount of ancho chili pepper too. Definitely want to make this again with the allspice and cloves to compare. Used three links of hot Turkey Italian sausage. Will definitely make this again. Am serving over brown rice and will be eating this all week. It makes tons!
I have been using this recipe and ONLY this recipe for years for my beans. I'm a native New Orleanean and so I'm picky about my beans. This recipe is great. I don't know how others made theirs too spicy and I definitely don't understand the bland comments. The thing I love about this recipe is all the different spices. They give it so much depth.
After seeing all the ingredients in the pot, I figured it needed more beans to balance it out. So I added another can of red kidney and one can of pinto beans and it turned out great. Like others before me, I used one can of low sodium chix broth for more depth of flavor that took the place of an equal amount of water. I didn't have white pepper or clov,es, so I omitted them and I like how it turned out. Serve this over the rice and you got a really good dish.
I have NO idea what I did wrong. I subbed 4 cups chicken broth and 2 cups ham broth (water and ham base) for the water. Dried red beans, not kidney beans. No added salt, because even though I used low sodium chicken broth, I added 2 tsp of salty ham base in the mix. 1 tsp of Tobasco and 1/4 tsp of cayenne. I can't taste onion, celery, garlic, clove or allspice. All I can taste is FIRE. I simmered my beans for two hours after the initial 1-1/2 just so I could keep adding water to help thin out the spice. I even added a can of tomato paste to help flavor it up more and cut some of the spice, but all that did was make it a bit prettier, and more to our taste. I think I could love this recipe with some tweaks, but I'll be lucky if I can eat this without stirring in a blop of sour cream. And we're spicy food eaters! Sheesh!
I made this dish with good andouille sausage, as recommeded by several reviewers, and followed all other instructions to the letter. However, the final result was very disappointing. While it was easy, filling, and smelled good while cooking, the dish was very unappealling to look at, and was remarkably boring to eat. I will not bother to make it again.
This recipe is a keeper. I used smoked turkey sausage and substituted chicken stock for water. I also added a large dash of Worcestershire sauce. Great for my GI diet.
Use in any recipes calling for a specific seasoning blend, like these 8 Easy Healthy Chicken Marinade Recipes.
Spices will settle and sometimes clump slightly. Just give the mix a stir each time you use it to refresh the mix.
Here are a few suggestions on how to use your homemade seasoning blends:
Cajun Blend – on burgers, pork, salmon, chicken, and Cajun Sausage & Veggie Kabobs
Chili Blend – in soups/chili, on ground beef, sloppy joes, Whole30 Crockpot Chili
Jerk Blend – excellent on grilled pork, chicken, steak, and fish
Mediterranean Blend – on seafood, chicken, roasted veggies, and Garlic Herb Salmon Foil Packets with Potatoes
No Salt All Purpose Blend (my personal favorite, I use it on everything!) – roasted potatoes, veggies, scrambles, burgers, marinades, and Chicken Zucchini Poppers
Ranch Blend – in a dip, on roasted potatoes, homemade Ranch dressing, and Sheet Pan Roasted Ranch Veggies
Pumpkin Pie Spice Blend – muffins, pies, baked goods, oatmeal, and Pumpkin Applesauce Blender Muffins
Italian Blend – tomato sauce, on fish or chicken, in a marinade, and Sheet Pan Summer Shrimp & Veggies
Taco & Fajita Blend – tacos, fajitas, soup, chili, grilled chicken, kabobs, or Instant Pot Taco Stuffed Pepper Soup
Curry powder blends vary drastically depending on the region and cook preparing the mix. Most commercial blends include turmeric, cumin, coriander, and red pepper, but may also have a variety of other herbs and spices added. Curries are used to season meat, vegetables, stews, or even as an all-purpose table seasoning.
One of the most iconic flavor profiles ever, this seasoning blend has everything you love about an everything bagel—without the bagel. Sprinkle it on scrambled eggs, roast chicken, braised leeks, even a good slice of sourdough with butter. With just six ingredients, this is one recipe that does heavy lifting.
Jamie’s Spice Mix
One of my go-to blends is based on one that my sister mixed up for her wedding favors years ago. When quizzed, Jamie told me she bought large cartons of a variety of spices and just dumped them in a bowl. Ha!
I’ve recreated this mixture on a smaller scale, made some tweaks, and named it in her honor. I’ve been using it a lot lately on pizza, pulled chicken, and other dishes. It adds the perfect amount of flavor in just a few shakes.
How do you make a custom spice mix?
You can create your own spice blends by just heading to your cupboard and choosing some favorite flavors. Consider these flavor profiles:
French: thyme, tarragon, herbs de Provence, bay, chervil
Indian: tandoori spices, garam masala, curry, tamarind, cardamom, cumin, coriander, fenugreek
Italian: garlic/garlic powder, oregano, fennel, lemon, rosemary, basil
Mediterranean/Greek: oregano, rosemary, bay, thyme
Mexican: cumin, chili powder, oregano, coriander
What’s in Jamie’s Spice Mix?
As I mentioned, Jamie just randomly grabbed spices off the grocery store shelf, but there was a method to her creative genius. She married into a lively Italian family and those flavors are certainly present:
- onion powder
- garlic powder
- celery seed (I prefer it without)
- lemon zest
- cayenne pepper
In many of my early batches I used dried lemon peel that you can find in the spice aisle of your local store. Mixing this blend with dried lemon peel makes it shelf stable.
However, since fresh lemons are easily to come by, it seems silly to hunt down the dried variety. When I make this blend with fresh lemon zest, I simply store the mix in a covered jar in the freezer. This preserves the fresh zest.
This blend is fabulous on grilled meats, stirred into marinades, sprinkled on buttered pasta, and mixed into dressings. I’ve topped bread sticks and pizza dough with it, flavored marinara sauce with it, and stirred it into pulled chicken.
Recipes that use Jamie’s Spice Mix
Use this spice blend in the following recipes:
It’s versatile, flavorful, and cheap!
Are spice mixes expensive to make?
That depends on where you buy your spices. Buying large cartons of spices at warehouse stores and restaurant supply spaces (like Costco and Smart & Final) will generally get you a better price on spices than buying them in small jars at the grocery store.
Tools I use for this recipe:
If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!