Marjoram rubbed

also: sausage herb

Description:
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.

Usage:
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.

Known dishes:
German sausages, Austrian marjoram meat, roasted potatoes.

Aroma/Taste:
Sweetly spicy, slightly pungent

Harmonizes with:
Garlic, bell pepper, nutmeg, onion, bay leaf, paprika, parsley, thyme.

Origin:
Germany