Sausage Seasoning

Do you love the flavor of sausage but not all that fat?  Have I got a secret for you!  I found this Sausage Seasoning recipe a zillion years ago in a cookbook that is now out of print. Her original recipe made an entire cup but, I don't use it fast enough to make that much, so I cut it down by a third.  I most often use it to flavor ground beef or turkey but have also used it in unflavored TVP (Texturized Vegetable Protein) with good success.  Its just a nice little seasoning mix to have tucked away in your spice drawer. I generally use it to taste but about 1 tsp per pound of ground meat would be a good starting point.

Sausage Seasoning
adapted from The Gluten Book by Le Arta Moulton

1 Tbsp Rosemary, ground 
4  heaping Tbsp Sage, ground 
2 heaping Tbsp Salt
1 heaping Tbsp Marjoram-
(mathematically it comes out to 1 T + 1/3 tsp.. 'heaping' works for me)
1 heaping Tbsp Basil                         "
1 heaping Tbsp Cayenne                   "

1 heaping Tbsp Garlic Salt                "
For a more spicy flavor add a
shake or two of dried red pepper chillies, powdered.

Combine all ingredients.
Yield approx 1/3 cup.