Morton's Meatloaf and Sausage Seasoning

[JerrieH]

In the red book, Roger recommended this seasoning.  I looked for it in my area and couldn't find it anywhere, so I ordered it through the mail.  That was probably at least a year ago and it has just been sitting in my pantry.  I never used it.  My husband and I don't eat pork, but I do like the taste of sausage.  The day before yesterday, I sprinkled some on ground chicken.  The chicken tasted exactly like sausage.  It was really good.  Apparently, sausage flavoring is all in the seasonings (mostly sage) and not in the pork.  I'll sure be using the Morton Meatloaf and Sausage Seasoning more often.  It is sooooo good.  Jerrie

[mylifeforhim]

I use ground turkey, make a batch, after it is cooked I put in freezer bags and whenever I want I take out of the freezer, cook in pan and add eggs or whatever ingredients I have on hand to make an omelet or scrambled eggs with turkey sausage.  My DH and Dear Son both love this as well.

[JerrieH]

Thanks Roger.  I'll have to try that.  I guess I forgot that was in the red book.  I'll look it up.  Jerrie

[JerrieH]

Thanks for the great idea MLFH.  I also just remembered a recipe my mother-in-law used to make with sausage, cabbage and onion all sauteed in a pan.  Now I can do it with ground chicken and the seasoning to make it taste like sausage.  Thanks much for the idea.  Jerrie

[mylifeforhim]

Jerrie, you are welcome!  Please let us know how that MIL recipe turns out, it sounds like something I would like to try too.

[CodingQueen]

My only suggestion is to watch how your bodies react to the salt content. Morton's doesn't use salt that hasn't been unprocessed. RT, this seasoning is the last thing that your mom needs if she has congestive heart failure.

CQ

[mroszczak1]

D you freeze this mixture raw or cook it first?

[mylifeforhim]

I cook it first.  Let it cool in the fridge.  Then place in a freezer baggie and lay it flat to freeze so you can break off smaller sizes and I usually use the smaller size freezer bags so that I have several smaller portions.  I have tried it in patties but it took too long to thaw and cook.  I probably looked like a wild woman trying to break the chunk into smaller pieces to cook which is when I knew I had to do something else.   

My son loves to visit for my cooked sausage and egg combo.  Of course, he gets my homemade bread as toast as well.  I eat with him but no toast for me. 

[JerrieH]

MLFH - I did make my MIL's old recipe last night (or my version of it).  I sauteed some onion with a little bit of EVOO.  I then added some shredded cabbage to it and continued to sautee it.  In another pan I was making some ground chicken (for bbq chicken for my DH).  I took some of the chicken out and sprinkled it with the Morton seasoning.  I then added it to the sauteed onion and cabbage.  I then springled a little more Morton seasoning in the whole thing, as I didn't think it had enough seasoning yet.  Then I put some water in the pan and put the lid on until the cabbage got to the right tenderness.  It was really good.  My MIL has had the flu and wasn't feeling well and she lives right down the street from us.  I took her some down to her house last night for her dinner.  She called this morning and said that she loved it and that she was saving half for dinner tonight.  Her old recipe was really good, but quite a bit greasier, as pork sausage has soooo much grease to it.  This was really good and the ground chicken has so much less grease and just as good.  Jerrie

[mylifeforhim]

Thanks, Jerrie!  I can't wait to try this.  It sounds very yummy.