Check out our exclusive Behind the Blend / Flavor Report with Jean-Paul Bourgeois:
What was the creative process behind Molasses and Sage? What inspired the blend?
Sugar cane is one of Louisiana’s biggest cash crops – it even grows on the side of the road. I grew up with cane syrup, and unlike maple syrup, molasses is less refined and more pungent with a great funk. I love that side of Louisiana – it’s gritty, unrefined, unapologetic. This blend has a classic and nostalgic breakfast sausage taste but with elements of Cajun country.
How would you describe the flavor profiles of this blend?
The flavor profile is sweet and savory with a touch of smoky black pepper and chile flake. The sweetness and sage linger on the tongue while the chile and pepper hit you in the nose.
How would you describe the aromatics of the blend?
Nose is the gateway to flavor and how you taste things. This Molasses & Sage blend really tastes a lot like how it smells: sweet sage and smoke. When you use this in a sausage and smash it on a griddle, those herbal and smoky elements permeate, but then the aromatics evolve because of the sugars. There’s a complexity to the flavors as they cook.
What would be perfect foods to use this blend on?
- Red meat
- Wild game: venison, duck
- Smoked pork cuts: shoulder muscles, ribs, curing ham
Pro tip: if using with pork shoulder, be sure to add salt.
Is there a beer or wine or beverage that would pair well with the blend?
Coffee is the best – you can even add coffee right into the blend.
Any other Spiceology products that would layer well with this blend?
Anything that has a strong garlic or herb base.
Types of cuisine that fit particularly well with the blend?
Regional southern comfort – this blend is bottled nostalgia for a country cafe in the south.
You may also like...
