Marjoram has a sweet spicy aroma and an earthy, slightly pungent flavor. Traditionally, many German sausages are seasoned with it. It also goes well with pork, beef and game roasts, as well as hearty vegetable dishes, such as lentil stews or fried potatoes.
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- Order number: 10674020
- Open text field 1: Sausage herb, wild oregano, herbs
- Open text field 2: 09109991
also: sausage herb
Marjoram is a close relative of oregano. Southern German and Alpine cuisine likes to use the herb for hearty meat dishes. It goes well with roast beef, pork and game, ragouts, meatloaf, and generally with potato dishes, mushroom sauces and stews. Northern Italians season risotto with marjoram. In addition, it is used in particular for seasoning sausage specialties, which is how it got its nickname "sausage herb".
Dried marjoram tastes much more aromatic than fresh. Our marjoram comes from Thuringia and has a very intense smell and taste.
Dried marjoram, unlike the fresh variety, can tolerate longer cooking times, but still loses flavor. Therefore, add it towards the end of the preparation. By the way, you should never use marjoram and oregano together.
German sausages, Austrian marjoram meat, roasted potatoes.
Sweetly spicy, slightly pungent
Garlic, bell pepper, nutmeg, onion, bay leaf, paprika, parsley, thyme.