Ingredients:

  • 3 tbsp (21g) dried rubbed sage
  • 2 tbsp (12g) fennel seeds
  • 2 tbsp (25g) brown sugar, packed
  • 1 tbsp (18g) kosher salt
  • 1/2 tsp (1g) crushed red pepper flakes

Instructions:

  1. Gather all spices and measure them into a medium mixing bowl, ensuring the brown sugar is firmly packed into the spoon.
  2. Use a fork or whisk to stir the ingredients vigorously until no clumps of brown sugar remain and the mixture is a uniform, sandy powder.
  3. Transfer the blend into an airtight glass jar, tap the jar on the counter to settle the spices, and seal the lid tightly.