Jean-Paul Bourgeois | Molasses and Sage | Breakfast Blend

Classic breakfast flavors just got better. The sweet, slightly smoky flavor of molasses and maple combine perfectly with earthy sage, garlic and onion and red chili flake in this all-purpose sausage blend. 

Earn points every time you buy a product with our Loyalty Program! Be sure to sign in to your Spiceology account before checking out to claim your points.

$9.99 - $22.99


Are you a Professional Chef, Restaurant or Food & Beverage Buyer?

Find larger sizes, get access to payment terms, a Chefs Perks Program and quick order features at our Foodservice Website!

Secure Transaction X

Your transaction is secure

We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more

Unfortunately, we're out of stock! Notify me when this product is available.

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.