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

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graystratcat

Smoking Fanatic
Original poster
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)

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

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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!

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Off the grill....

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

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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!

-Salt
 
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