This salt-free blend of spices is perfect for Bavarian style roast turkey, Cornish hen, a delicious roast pork or traditional English rack of lamb. Use 1-2 teaspoons per pound of meat. This blend was previously called 'Bavarian Seasoning.' Ingredients: Mustard, rosemary, garlic, thyme, sage, bay leaf.
Recipes
I use it on pork, bean soup and chicken noodle soup.
I use this mixture on all of my roasts-beef, pork and poultry. Goes perfectly with apples and pork.
Many years ago, I decided to give Spice House a try after a mention on Good Eats. Back then, I really didn't venture beyond the standard grocery store fare. Since I love to make Schnitzel... I gave this spice (formerly known as Bavarian rub I think) a try first. Though today my pantry is stocked with a nice array of Spice House products -- Octoberfest is still my absolute favorite! Earlier this year, I actually called in a panic when I couldn't find it and was relieved to discover it was renamed (whew).
This spice doesn't disappoint... from traditional German food, to Thanksgiving turkey, roasts, soups, burgers, even omelettes... to me, it is almost as essential as salt & complements almost every dish.
I have been using this since my mom would rub pork roast and loins with this and cook it surrounded by Sauerkraut. Adds a nice traditional flavor to the meat as well as the drippings - the mustard seeds are a nice component! I'll sometimes add a tablespoon or two to a batch of sauerkraut that I cook all day.
I made a paste out of this yummy blend by adding the Spice House dried porcini mushroom powder, dijon mustard, and some boiled apple cider. Used it to coat a pork tenderloin - roasted that along with fresh mushrooms. Used the drippings to make a sauce. Served with potatoes and fresh green beans. So, so good!
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