Grilled Pork and Fennel Sausages with Brussels Sprouts

½ c. olive oil

1 medium brown onion, sliced

1 tablespoon Solvang Spice fennel seeds

1 tablespoon Solvang Spice black mustard seeds

2 cloves garlic, sliced

1 lemon, zest grated and juiced

8-10  brussels sprouts, trimmed and halved

1 cup flat-leaf parsley leaves

8 pork and fennel sausages


1 To make dressing, place oil in a small saucepan and warm over medium heat, Add onion, fennel, mustard seeds and garlic and season with salt and pepper.

2 Cook until onion is soft and starting to color, about 15 minutes. Remove from heat and add lemon zest and juice.

3 Heat an oiled grill or barbecue to high heat and grill sprouts on both sides until well charred. Remove to a bowl and toss with dressing and parsley. Grill sausages and serve with brussels sprouts.



1 - 16oz container sour cream
1 - packet of real bacon bits or 6 pieces crisp bacon, chopped.
1 cup shredded cheddar cheese
1 small bunch green onions, chopped
1-2 Tbsp Solvang Spice Ranch Dressing Mix to taste
Mix all together and allow to sit for an hour. Use your favorite chips or veggies to dip in it, or serve on top of baked potatoes.


-One Dozen Large Eggs
-1/2 Cup Mayonaise
-1-2 Tbsp Stone Ground Mustard
-2 tbsp Granddad’s Smoky Molasses Rub
-1 Jar (16 oz) Pickled Jalapeños, chopped
-1 small red onion
-1/2 Cup Red Wine Vinegar
-Smoked Paprika to taste
-Viking Smoked Sea Salt to taste
Hard Boil Eggs as you normally would.  While they are boiling, make your pickled onions as follows:  Slice the red onion very thin, using a mandolin or sharp knife.  Place in a bowl with the vinegar (add more to cover if needed) and cover.  Place in fridge and shake occasionally.
Once eggs are boiled, cool and peel.  Place peeled eggs directly on smoker grill for 45 minutes at 180 degrees (or low heat/high smoke).  Remove from smoker and carefully cut each egg in half lengthwise.  Remove yolks and place into a bowl.  Set whites face-up on a serving platter or deviled egg dish.  
Together with the yolks, mix the mayonnaise, mustard, Smoky Molasses, about half the jalapeños, plus some of the juice to taste.  If you feel the mixture needs more of something, add to your liking.  The consistency should be soft but firm enough to hold up.  Once you have the desired taste/consistency, you can either scoop the mixture into each open egg, or use a piping bag, a ziplock with the corner cut off, etc. (depending on how fancy you want to get).  Disperse the yolk mixture evenly among the whites.  Then sprinkle each egg with smoked paprika, a dash of Smoky Molasses, and a small pinch of viking smoked salt.  Top with a few pieces of jalapeño and the pickled onions and serve!


For Italian, we sub our Pizza Seasoning.


1.5lb boneless skinless chicken thighs, cubed
1 Stick of Butter
1 tbsp Olive Oil
1 Large or 2 small white or yellow onions, chopped
2 carrots, chopped into small pieces (1/4 inch)
3 Large Garlic Cloves, diced
Small bag of frozen peas
2 tbsp Solvang Spice Thyme
2 Dried Bay Leaves
Solvang Spice Garlic Salt (to taste)
Solvang Spice Dill Weed (2 tbsp)
8-10 cups Chicken Broth
4 cups self rising flour
2 cups buttermilk
½ cup vegetable oil
Saute Butter, Onions, Carrots, Thyme, Bay Leaves and Garlic in a Large Pot or Dutch Oven for approx.7 minutes. 
Add olive oil and chicken and continue to brown approx 7 -10 minutes.  
Once mixture is cooked down, Add broth (enough to fill pot, about 2 inches from the top).  Let simmer at a slow boil for 20 minutes (being sure chicken is fully cooked).

Meanwhile, mix flour, buttermilk, vegetable oil, dill and garlic salt until mixture is firm but sticky.  Add flour or milk to get the right consistency. 
When broth mixture is ready, use your fingers to make dumplings approx 2 inches in size.  Drop dumplings into broth until all of the dough is used.  Dumplings will float to the top.  Allow them to cook on a slow boil for approx 8-10 minutes (be sure not to boil too rigorously, as dumplings may break apart).  Use a spoon to roll each dumpling over so the top side is submerged.  Cook another 8-10 minutes.  Break apart a dumpling to check consistency.  Should be almost breadlike in the center but doughy on the outside.  Don’t overcook, or they will turn to mush. 
At the last minute, add frozen peas and mix into soup.  Cook for a couple more minutes and then serve hot.

Urfa Biber-Spiced Grilled Chicken Skewers


- 1 lb (450g) boneless, skinless chicken breast, cut into cubes

- 2 tablespoons olive oil

- 1 tablespoon lemon juice

- 1 teaspoon Solvang Spice Urfa Biber

- 1 teaspoon ground cumin

- Salt and pepper to taste

- Wooden skewers, soaked in water for 30 minutes


1. In a bowl, combine olive oil, lemon juice, Solvang Spice Urfa Biber, ground cumin, salt, and pepper.

2. Add the chicken cubes to the bowl and toss to coat them evenly with the marinade. Let it marinate for at least 30 minutes, or refrigerate overnight for more flavor.

3. Preheat your grill to medium-high heat.

4. Thread the marinated chicken onto the soaked wooden skewers.

5. Grill the chicken skewers for about 6-8 minutes per side or until cooked through, turning occasionally to ensure even cooking.

6. Serve the Urfa Biber-spiced grilled chicken skewers with a side salad, rice, or pita bread. Optionally, sprinkle extra Urfa Biber on top for additional flavor.

Enjoy the smoky and mildly spicy flavors of the Urfa Biber-spiced grilled chicken skewers!