Cromwell Farm’s Sausage Recipe

Getting ready for another big batch of snags. Time to have a re-think on the herbs we can pass onto the Clune’s Butcher.

Herb Guide – Which Herbs Go Well With Which Foods?


Our Walfdorf Oven has sadly been out of commission for a month now. Our BBQ has become our oven and we’ve got baked dinner to cook so I can’t use that. Oh woe is me. No. Boom. Our smoker bbq. As long as I keep an eye on the fire I think drying herbs out in the smoker might make for a great herb mix.

Tuscan Italian Blend Seasoning

teaspoons olive oil
cup fresh parsley
cup fresh oregano
cup fresh rosemary
cup fresh thyme
cup purple onion, chopped
cup red bell pepper, chopped
tablespoons sun-dried tomatoes, chopped
garlic cloves, chopped
teaspoon sea salt
teaspoon course black pepper

Other ideas

Red Chillis
Bay Leaves
Kaffir Lime


Check Out Our Top Herb and Spice Mixes Recipe
. Heat oven to 250 degrees. Toss herbs and seasonings in olive oil. Spread ingredients in a single layer on a nonstick pan. Place in oven for 4 to 5 hours or until the blend is dry; watch carefully so they do not burn. Cool, then use a coffee grinder or food processor to reduce the blend to a powder. Store in a sterilized air tight container. If you use a food dehydrator instead of the oven, follow the appliance directions for drying herbs.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top