MORTONS SEASONING RECIPES

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HOMEMADE SAZON SEASONING MIX - SKINNYTASTE



Homemade Sazon Seasoning Mix - Skinnytaste image

Making your own homemade Sazon spice blend seasoning is EASY to do – and the best part, no MSG!

Provided by Gina

Categories     Seasoning

Total Time 5 minutes

Prep Time 5 minutes

Yield 12

Number Of Ingredients 7

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground anatto seeds (achiote) or turmeric
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons oregano
1 tsp ground black pepper

Steps:

  • Combine all ingredients and mix well.
  • Store in an airtight container.
  • 1 1/2 teaspoons of this mix equals one packet of commercial sazon.

Nutrition Facts : ServingSize 1 1/2 teaspoons, Calories 7 kcal, CarbohydrateContent 1 g, SodiumContent 281 mg

HOMEMADE SUMMER SAUSAGE AKA SALAMI RECIPE - FOOD.COM



Homemade Summer Sausage Aka Salami Recipe - Food.com image

This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 4 rolls

Number Of Ingredients 8

2 lbs ground beef
1 cup water
1/2 teaspoon liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon coarse black pepper
1/2 teaspoon garlic powder
1/2 teaspoon mustard seeds
2 tablespoons quick curing salt (Mortons Tender Quick salt)

Steps:

  • Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
  • I use an ice cream bucket and place a lid on top.
  • Refrigerate for 24 hours.
  • Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
  • Wrap in aluminum foil with shiny side towards meat.
  • Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
  • Bake at 325 degrees for 1 1/2 hours.
  • Remove foil and rewrap in plastic wrap.
  • Ready to use or freeze.

Nutrition Facts : Calories 491.9, FatContent 34.1, SaturatedFatContent 13.3, CholesterolContent 154.2, SodiumContent 152, CarbohydrateContent 0.8, FiberContent 0.2, SugarContent 0.1, ProteinContent 42.4

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