Type what you have

Ingredients

• ✓ sage
• onion powder
• thyme
• allspice
• black pepper
• turbinado sugar
• garlic powder
• salt
• ground ginger
• cinnamon
• nutmeg
• cayenne pepper
• marjoram
• rosemary

Instructions

1. 1 Whisk together onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary in a bowl until well combined. Store the finished seasoning in a sealed glass jar to maintain its intense aroma and freshness.

By awakenedone

Ingredients

• ✓ sage
• water
• gelatin
• dill pickle relish
• pepperoncini pepper
• pimento
• white vinegar
• garlic powder
• pickling spice
• bay leaf
• clove
• black peppercorn
• black pepper
• salt
• onion
• pig's foot
• pig ear
• beef tongue

Instructions

1. 1 Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
2. 2 Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
3. 3 Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
4. 4 Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
5. 5 Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
6. 6 When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.

By Jeanie Bean

Ingredients

• ✓ sage
• salt
• black pepper
• brown sugar
• coriander
• ginger

Instructions

1. 1 Mix together kosher salt, sage, pepper, brown sugar, coriander, and ginger. Store in a tightly sealed container until ready to use.

By Kim

Ingredients

• ✓ sage
• pork butt steak
• seasoning salt
• cinnamon
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place steaks onto the grill rack of an oven roasting pan. In a small bowl, stir together the seasoning salt, sage and cinnamon. Sprinkle half of the mixture over the tops of the steaks.
3. 3 Roast for 20 minutes in the preheated oven, then sprinkle the top with half of the brown sugar. Roast for 10 more minutes. Turn the steaks over and season the other side with the remaining cinnamon mixture. Roast for 20 minutes, then top with the last of the brown sugar. Once the sugar is bubbling, turn over once more and cook until the other side is bubbling. Remove from oven and serve.

By Sheila Robertson

Ingredients

• ✓ sage
• garlic powder
• turkey
• bacon
• water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack in a large baking dish.
2. 2 Sprinkle sage and garlic powder over entire turkey.
3. 3 Wrap turkey completely with bacon.
4. 4 Place turkey on the rack in the prepared baking dish. Pour water into the dish.
5. 5 Bake turkey in the preheated oven, basting every 45 minutes with juices in the baking dish, until no longer pink at the bone and the juices run clear, 3 1/2 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh should read at least 165 degrees F (74 degrees C).

By Alex Bega

Ingredients

• ✓ sage
• salt
• black pepper
• pork chop
• butter
• water
• beef bouillon

Instructions

1. 1 Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
2. 2 Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

By Tiffany Nixon

Ingredients

• ✓ sage
• sausage
• olive oil
• black pepper
• all-purpose flour
• milk

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir sausage, olive oil, pepper, and sage in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes.
2. 2 Stir flour into sausage mixture until thoroughly mixed. Pour milk into sausage mixture and reduce heat to medium-low. Cook, stirring frequently, for 5 minutes. Reduce heat to low, cover skillet with a lid, and cook, stirring occasionally, until gravy is thickened, about 10 minutes.

By d_lewis

Ingredients

• ✓ sage
• butter
• turkey stock
• black pepper
• egg
• cornbread stuffing

Instructions

1. 1 Brush plates of a rectangular waffle iron with melted butter and preheat to medium-high heat.
2. 2 Combine stock, rubbed sage, and ground black pepper in a bowl. Add egg and stir briskly until ingredients are well blended. Stir in leftover stuffing. The batter should be thick and coarse.
3. 3 Spoon batter over the preheated waffle iron, spreading it out evenly close to the lid.
4. 4 Cook on medium-high heat until the waffles are browned and release from the waffle iron, 10 to 15 minutes. Serve warm.

By Bibi

Ingredients

• ✓ sage
• salt
• black pepper
• nutmeg
• red pepper flakes
• ground ginger
• ground turkey

Instructions

1. 1 Stir salt, sage, black pepper, nutmeg, red pepper flakes, and ginger in a small bowl. Place turkey into a separate bowl and thoroughly mix in the spices. Form sausage into patties.
2. 2 Fry the sausage patties in a skillet over medium heat until browned and the meat is no longer pink inside, 3 to 5 minutes per side.

By growingoodsons

Ingredients

• ✓ sage
• ground venison
• bacon
• ginger
• pepper
• onion salt

Instructions

1. 1 Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.

By THOMAS ELLEFSON

Ingredients

• ✓ sage
• russet potato
• butter
• rosemary
• thyme
• marjoram

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
2. 2 Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
3. 3 Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.

By Mike Meurs

Ingredients

• ✓ sage
• basil
• oregano
• thyme
• marjoram
• rosemary

Instructions

1. 1 In a food processor, combine basil, oregano, thyme, marjoram, rosemary and sage. Blend for 1 minute, or until desired consistency is achieved.

By Denyse

Ingredients

• ✓ sage
• pork chop
• salt
• black pepper
• butter spread
• orange

Instructions

1. 1 Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm.
2. 2 Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.

By I Can't Believe its Not Butter

Ingredients

• ✓ sage
• salt
• black pepper
• turmeric
• marjoram
• ground pork
• butter
• egg

Instructions

1. 1 Stir salt, sage, black pepper, turmeric, and marjoram together in a bowl. Place pork in a separate bowl. Sprinkle salt mixture evenly over pork and stir to combine. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter eight 8-ounce ramekins.
3. 3 Divide sausage mixture into 8 balls. Press each ball into a ramekin, creating a well in the center of each. Crack an egg into each sausage well.
4. 4 Bake in the preheated oven until sausage is cooked through and eggs are set, 30 to 40 minutes.

By Lora

Ingredients

• ✓ sage
• salt
• black pepper
• red pepper flakes
• marjoram
• ground turkey

Instructions

1. 1 Mix sage, salt, black pepper, red pepper flakes, and marjoram together in a small bowl. Place turkey into a large bowl and mix in spice mixture with your hands until well combined. Form into 10 patties.
2. 2 Cook patties in batches in a large skillet over medium-high heat until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By cathy35

Ingredients

• ✓ sage
• thyme
• marjoram
• rosemary
• nutmeg
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sage, thyme, marjoram, rosemary, nutmeg, and black pepper in a small bowl.
3. 3 Transfer seasoning to an airtight container.
4. 4 Label and store with your other spices.

By Mandee Klein

Ingredients

• ✓ sage
• water
• soy sauce
• kosher salt
• white sugar
• celery seed
• thyme

Instructions

1. 1 Mix water with soy sauce, salt, sugar, sage, celery seed, and thyme in a large stockpot. Stir well until salt is dissolved. Let cool to room temperature.

By Kikkoman

Ingredients

• ✓ sage
• acorn squash
• olive oil
• butter
• salt
• potato gnocchi
• gorgonzola cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut acorn squash into quarters, remove seeds, brush with olive oil, and place onto the prepared baking sheet.
3. 3 Roast squash in the preheated oven until tender, 35 to 40 minutes.
4. 4 Remove squash from oven and scrape the flesh from the skins into a deep bowl. Discard the skins. Add butter, sage, and salt. Using a immersion blender, puree the squash.
5. 5 Bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2 to 3 minutes.
6. 6 Using a slotted spoon, remove gnocchi from the water and place directly into the pureed squash. Add 1 or 2 ladlefuls of the hot cooking water. Toss lightly. Immediately divide onto 4 serving plates and dot with the Borgonzola cheese. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ sage
• turkey sausage
• onion
• alfredo sauce
• black pepper
• green onion
• biscuit dough

Instructions

1. 1 Cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. Add diced onion and continue to cook until onion softens and turns transparent. Drain fat.
2. 2 Stir in Alfredo sauce, sage, and black pepper. Bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes.
3. 3 Serve over fresh biscuits and top with green onion.

By Classico

Ingredients

• ✓ sage
• red wine
• butter
• garlic powder
• poultry seasoning
• lemon juice
• hot pepper sauce

Instructions

1. 1 In a small saucepan over medium heat, combine the red wine, butter, garlic powder, poultry seasoning, sage, lemon juice and hot pepper sauce, if desired. Stir all together well and let simmer for about 10 minutes.

By Ron

Ingredients

• ✓ sage
• blackberry
• white sugar
• thyme
• vinegar

Instructions

1. 1 Wash and sterilize a bowl or jar. Add blackberries; cover with sugar. Add thyme and sage. Stir well to combine. Cover with a lid or plastic wrap. Refrigerate, stirring occasionally, until a pool of juice and syrup forms around the blackberries, 1 to 2 days.
2. 2 Remove thyme and sage from the bowl. Place a fine mesh strainer over a separate bowl and pour in blackberry mixture. Press lightly on the solids to expel all the juice.
3. 3 Sterilize a glass jar or bottle. Pour in juice and add vinegar. Cover with a lid and shake gently to dissolve any remaining sugar. Let rest until flavors intensify, at least 1 day.

By Luba

Ingredients

• ✓ sage
• acorn squash
• butter
• salt
• black pepper

Instructions

1. 1 Put squash in a microwave-safe bowl; add sage. Dot squash with butter pieces; season with salt and pepper. Cover bowl tightly with plastic wrap.
2. 2 Cook in microwave oven set on High for 5 minutes. Stir squash to coat in melted butter while checking cubes for softness. Replace plastic and continue to cook until completely tender, 2 to 4 minutes.

By Suze Knisley

Ingredients

• ✓ sage
• ground pork
• thyme
• salt
• black pepper
• rosemary
• nutmeg
• cayenne pepper
• red pepper flakes

Instructions

1. 1 Mix ground pork, sage, thyme, salt, pepper, rosemary, nutmeg, cayenne pepper, and red pepper flakes in a bowl with your hands until thoroughly combined. Form into 8 patties.
2. 2 Working in batches, cook patties in a large skillet over medium heat until browned, 8 to 10 minutes. Flip patties and continue to cook until browned on the other side, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By sammyc14

Ingredients

• ✓ sage
• ground pork
• salt
• red pepper
• marjoram
• onion powder
• black pepper
• thyme

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine ground pork, sea salt, sage, red pepper, marjoram, onion powder, pepper, and thyme in a large bowl. Mix with your hands well until evenly combined. Form mixture into 8 patties.
3. 3 Place 4 patties in the basket of the air fryer and cook for 5 minutes. Carefully flip the patties and cook for 5 minutes more. Transfer to a paper towel-lined plate and repeat with remaining patties.

By Soup Loving Nicole

Ingredients

• ✓ sage
• ground pork
• salt
• red pepper
• marjoram
• black pepper
• onion powder
• thyme
• olive oil

Instructions

1. 1 Combine ground pork, sage, salt, crushed red pepper, marjoram, black pepper, onion powder, and thyme leaves in a large bowl; mix until evenly combined. Form mixture into 10 small patties.
2. 2 Heat oil in a large skillet over medium-high heat. Working in batches, cook patties for 3 minutes. Flip and cook 3 minutes more or until juices run clear. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C). Transfer patties to a paper towel-lined plate to absorb any excess grease.

By Soup Loving Nicole

Ingredients

• ✓ sage
• water
• salt
• cornmeal
• butter
• rosemary
• gouda cheese
• butter

Instructions

1. 1 Bring water and salt to a boil in a saucepan; slowly stir in corn meal. Reduce heat to medium-low; cook and stir until corn meal absorbs all the water, about 20 minutes. Remove from heat; stir in 2 tablespoons butter, sage, and rosemary. Add Gouda cheese; stir to incorporate.
2. 2 Pour polenta into a pie plate. Refrigerate until solid and chilled, about 1 hour. Cut polenta into wedges or squares.
3. 3 Heat 2 teaspoons butter in a skillet over medium heat; cook polenta pieces until crispy and warmed through, about 5 minutes per side.

By Ryan

Ingredients

• ✓ sage
• elk roast
• steak seasoning
• cream of onion soup
• water
• onion
• garlic
• sour cream

Instructions

1. 1 Season elk roast with steak seasoning and sage; place into a slow cooker.
2. 2 Stir condensed soup, water, onion, and garlic together in a bowl; pour over roast. Cover and cook on Low until meat is easily shredded with a fork, 5 to 7 hours. Stir in sour cream and cook for 30 minutes more.
3. 3 Remove meat and shred with a fork. Return shredded meat to the slow cooker and mix with sauce.

By SPEARL20

Ingredients

• ✓ sage
• ✓ sage
• parsley
• rosemary
• marjoram
• salt
• black pepper
• onion powder

Instructions

1. 1 Mix parsley, rubbed and dry sage, rosemary, marjoram, salt, pepper, and onion powder together in a large bowl until well combined. Transfer to airtight jars for storage. Shake well before using.

By Pat Heldenbrand

Ingredients

• ✓ sage
• cracker
• rosemary
• thyme
• leek
• tomato
• mozzarella cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, mix crushed crackers, rosemary, thyme and sage.
3. 3 Place leeks in the bottom of a large baking dish. Layer with tomatoes and mozzarella cheese. Top with the crushed cracker mixture, and drizzle with melted butter
4. 4 Bake 30 minutes in the preheated oven, or until golden brown.

By Sara

Ingredients

• ✓ sage
• kosher salt
• parsley
• red pepper flakes
• fennel seed
• black pepper
• paprika
• coriander
• thyme
• ground pork
• vegetable oil

Instructions

1. 1 Stir sage, salt, parsley, red pepper, fennel, black pepper, smoked paprika, coriander, and thyme together in a small bowl.
2. 2 Place ground pork in a bowl, add seasoning mix, and mix well using your hands until all ingredients are evenly distributed. Form into a roll about 2 inches in diameter and 6 inches long. Wrap tightly in plastic wrap and refrigerate for 8 hours, or up to 24 hours.
3. 3 Clean and preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Slice seasoned pork into twelve 1/2-inch thick patties.
5. 5 Place patties onto the hot grate. Close lid and allow to cook for 1 1/2 minutes. Rotate each patty 90 degrees and continue grilling for 1 1/2 minutes at a time, until juices run clear, 6 minutes total. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Bibi