This breakfast sausage seasoning mix is a simple blend of pantry spices that transforms ground pork (or any ground meat) into savory, aromatic breakfast sausage in minutes. It’s perfect for anyone who wants to control the salt, spice, and heat in their morning meal, and it’s far more economical than buying pre-seasoned sausage. The mix is balanced to give you that classic sweet-savory breakfast sausage flavor, with a hint of sage and a gentle warmth from black pepper.
Ingredients
- 2 tablespoons (12 g) dried sage
- 2 teaspoons (4 g) dried thyme
- 1 teaspoon (2 g) dried marjoram
- 1 teaspoon (2 g) dried rosemary, crushed
- 2 teaspoons (4 g) garlic powder
- 2 teaspoons (4 g) onion powder
- 1 teaspoon (2 g) smoked paprika
- 1/2 teaspoon (1 g) cayenne pepper (optional, for heat)
- 1 teaspoon (2 g) black pepper, freshly ground
- 1 tablespoon (15 g) brown sugar, packed
- 1 tablespoon (18 g) kosher salt (or 2 teaspoons fine sea salt)
Instructions
- In a small bowl, combine all the dried herbs, spices, brown sugar, and salt. Whisk or stir with a fork until evenly distributed.
- Transfer the seasoning mix to an airtight jar or container. Store in a cool, dark place for up to 6 months. Use as needed.
- To make breakfast sausage: For every 1 pound (450 g) of ground pork (or ground turkey, chicken, or beef), use 1 1/2 tablespoons (about 22 g) of the seasoning mix. Sprinkle the seasoning over the meat and mix gently with your hands until just combined—avoid overworking the meat to keep it tender.
- Shape the seasoned meat into patties (about 1/2-inch thick) or leave it loose for crumbles.
- Cook in a skillet over medium heat for 4–5 minutes per side for patties, or 6–8 minutes for crumbles, until browned and cooked through. The internal temperature must reach 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meats).
Tips
- Salt adjustment: The amount of salt is calibrated for 1 pound of meat. If you use a salt substitute or want a lower-sodium version, reduce the salt to 2 teaspoons (12 g) and add a bit more black pepper or garlic powder to compensate.
- Crush the rosemary: If your rosemary leaves are large, crush them between your fingers before adding to the mix so they distribute evenly and don’t create sharp bits in the sausage.
- Don’t overmix: Mix the seasoning into the meat just until it’s incorporated. Overmixing can make the sausage dense and tough.
- Toast the spices (optional): For a deeper, more aromatic flavor, you can toast the whole spices (not the salt or sugar) in a dry skillet over medium heat for 1–2 minutes until fragrant, then cool and grind. This is optional but adds complexity.
Serving Suggestions
Use this homemade sausage in classic breakfast dishes: serve patties alongside scrambled eggs and toast, crumble it into a breakfast burrito with eggs and cheese, or add it to a hearty breakfast casserole. It also makes a great addition to biscuits and gravy, or as a savory topping for pizza or pasta.
Variations
- Spicy sausage: Increase the cayenne pepper to 1 teaspoon (2 g) or add 1/2 teaspoon of red pepper flakes for more heat.
- Maple sausage: Add 1 tablespoon (15 ml) of maple syrup to the meat along with the seasoning mix for a sweet maple flavor.
- Fennel sausage: Add 1 teaspoon (2 g) of fennel seeds (lightly crushed) to the mix for an Italian-style twist.
- Poultry sausage: Use ground turkey or chicken; since these are leaner, add 1 tablespoon (15 ml) of olive oil or butter to the pan to prevent sticking.
Storage and Reheating
Seasoning mix: Store in an airtight container in a cool, dark place for up to 6 months. Keep away from heat and moisture to prevent clumping.
Cooked sausage: Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. Reheat in a skillet over medium heat for 3–4 minutes, or in the microwave in 30-second increments until heated through (to 165°F / 74°C for leftovers).
Uncooked seasoned meat: If you mix the seasoning into raw meat but don’t cook it all, store it in the refrigerator for up to 2 days, or freeze in a sealed container for up to 3 months. Thaw in the refrigerator before cooking.
Frequently Asked Questions
Can I use this seasoning mix for other meats? Yes, this blend works well with ground turkey, chicken, beef, or even plant-based crumbles. Adjust the cooking time and temperature according to the meat you choose; always follow the safe minimum internal temperature for that specific meat.
How much seasoning mix do I use per pound of meat? Use 1 1/2 tablespoons (about 22 g) per pound (450 g) of meat. If you prefer a milder flavor, start with 1 tablespoon (15 g) and add more to taste.
Can I make this mix without brown sugar? Yes, you can omit the brown sugar or replace it with an equal amount of granulated sugar, maple sugar, or a pinch of stevia. The sugar adds a slight sweetness and helps with browning; without it, the sausage will be less sweet and may brown faster.
Why is my sausage dry? Dryness is often caused by overmixing or overcooking. Use ground meat with a moderate fat content (at least 15% for pork or beef) and avoid cooking beyond the safe minimum temperature. For leaner meats, add a little oil or butter to the pan.
Can I double or triple this recipe? Absolutely. The mix scales easily. Just ensure you store it in an airtight container and use within 6 months for the best flavor.
Is this mix gluten-free? Yes, all the ingredients are naturally gluten-free. If you’re using a pre-ground spice blend, check the label for any anti-caking agents that might contain gluten, though this is rare.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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