Sage Peppercorn Rub - Pkg of 3

Sage Peppercorn Rub - Pkg of 3

Regular price $17.85 Sale price $14.85 Save $3

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Sage Peppercorn rub - This flavorful rub is great on pork, but equally delicious on steak. This rub is sure way to thrill at the grill every time! This quick and easy, all-natural rub will totally up your game with barely any effort required.

  • Simply rub this hand-blended mix into your steak, chicken, ribs, and seafood
  • Includes easy-to-follow recipes on the back of each packet.
  • It is perfect as a savory rub for meat and poultry.
  • Add a punch of flavor to your burger with this seasoning 

A coarse, gritty rub that lends a delicious, masculine flavor to vegetables and stuffing, to slow-cooked meats and especially to barbecues.

You can rub this Peppercorn Sage Blend into meats and poultry the night before the big cookout. Let it rest overnight, and it’ll be rarin’ to go when it’s time

Salt, Spices, Paprika, Onion, Garlic

No allergens

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Recipes Made with this Sage Peppercorn Rub

Maple-Mustard Chicken with Squash and Brussels Sprouts

4 Tbsp. Halladay's Sage Peppercorn Rub

2 Tbsp. Dijon mustard

2 Tbsp. maple syrup

4 bone-in, skin-on chicken breasts

1 butternut squash, peeled, seeded and cut into 1-inch pieces

8 oz. Brussels sprouts, halved

3 Tbsp. olive oil

Place a large rimmed baking sheet in oven. Preheat oven to 425˚F (leave pan in oven while preheats). Combine seasoning, mustard and syrup; brush half onto chicken. Add chicken to hot pan and bake for 20 minutes. Toss vegetables with remaining sauce. Remove pan, drain juices and add vegetables. Bake another 20 minutes until chicken is cooked through.

Cannellini Peppercorn Soup

3 leeks, washed, dark green ends removed and chopped

2 Tbsp. olive oil

1 butternut squash, peeled, seeded and cut into 1-inch pieces

4 Tbsp. Halladay's Sage Peppercorn Rub

1 parmesan rind, plus finely shredded parmesan for serving

4 Tbsp. lemon juice

3 to 4 (15 oz.) cans cannellini beans

1 (5 oz.) bag spinach

Combine first 5 ingredients in a slow cooker; add 8 cups of water. Cook on low 7-8 hours or on high 4-5 hours. Add lemon juice, beans and spinach in the last 10 minutes of cooking. Salt and pepper to taste.

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