This homemade breakfast sausage seasoning blend is a perfect copycat of the classic LEM product, designed to give your ground pork that savory, slightly sweet, and herbaceous flavor you love. It’s incredibly easy to mix together from pantry staples, and it lets you control the heat and salt to your own taste. Whether you’re making patties, links, or adding it to a breakfast casserole, this seasoning delivers consistent, delicious results every time.
Ingredients
- 2 tablespoons (16 g) dried sage
- 2 teaspoons (6 g) dried thyme
- 2 teaspoons (5 g) dried marjoram
- 2 teaspoons (5 g) dried rosemary, crushed
- 1 tablespoon (18 g) fine sea salt
- 2 teaspoons (10 g) freshly ground black pepper
- 1 teaspoon (2 g) ground nutmeg
- 1/2 teaspoon (1 g) cayenne pepper (optional, for heat)
- 1/4 teaspoon (0.5 g) ground cloves
- 1 pound (450 g) ground pork (80/20 or 85/15)
- 1 tablespoon (15 ml) cold water
Instructions
- In a small bowl, combine the sage, thyme, marjoram, rosemary, salt, black pepper, nutmeg, cayenne (if using), and cloves. Whisk with a fork until thoroughly blended.
- Place the ground pork in a large mixing bowl. Sprinkle the seasoning mixture evenly over the meat.
- Add the cold water. Using your hands or a sturdy spoon, mix everything together until the seasoning is evenly distributed throughout the meat. Avoid overmixing, which can make the sausage tough.
- To check the seasoning, cook a small test patty in a skillet over medium heat until browned and cooked through. Taste and adjust the seasoning of the remaining raw mixture if needed (add more salt, sage, or cayenne as desired).
- Form the sausage into 4-ounce (115 g) patties, about 1/2 inch (1.25 cm) thick, or stuff into casings if making links.
- Cook the patties in a large skillet over medium heat for 4-5 minutes per side, until browned and the internal temperature reaches 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meat).
- Serve hot.
Tips
- Toast the spices (optional): For a deeper flavor, gently toast the dried herbs in a dry skillet over low heat for 1-2 minutes until fragrant before mixing. Let them cool completely before using.
- Adjust the heat: The cayenne is optional. Start with 1/4 teaspoon for a mild kick, or increase to 1/2 teaspoon for a spicier sausage. You can also add a pinch of red pepper flakes.
- Make a larger batch: The dry seasoning blend can be multiplied and stored in an airtight jar in a cool, dark place for up to 6 months. Use 2 tablespoons (about 15 g) of the blend per pound of meat.
- Don’t overmix: Overworking the ground pork can result in a dense, rubbery texture. Mix just until the seasonings are distributed.
Serving Suggestions
Serve these sausage patties alongside scrambled eggs and toast for a classic breakfast. They also make a great addition to breakfast sandwiches, biscuits and gravy, or a hearty breakfast burrito. Crumble cooked sausage into a breakfast casserole or use it as a topping for pizza.
Variations
- Maple Sausage: Add 1 tablespoon (15 ml) of pure maple syrup to the meat mixture along with the seasoning for a sweet and savory twist.
- Fennel Sausage: Replace the rosemary with 2 teaspoons of fennel seeds (lightly crushed) for a more Italian-style breakfast sausage.
- Turkey Sausage: Substitute ground turkey (93/7) for the pork. Since turkey is leaner, add 1 extra tablespoon of water or olive oil to keep it moist.
Storage and Reheating
Cooked sausage patties can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, place uncooked patties between layers of parchment paper in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before cooking. To reheat cooked patties, microwave on high for 30-45 seconds, or reheat in a skillet over medium heat for 2-3 minutes per side until hot (165°F / 74°C for leftovers).
Frequently Asked Questions
Can I use fresh herbs instead of dried? Yes, but you’ll need to triple the amount (e.g., 6 tablespoons fresh sage). Fresh herbs have more moisture, so reduce the water in the recipe to 1 teaspoon. Keep in mind that fresh herbs have a shorter shelf life and should be used within a few days.
How much of this blend equals a store-bought packet? A typical 1-ounce (28 g) packet of commercial breakfast sausage seasoning is designed for 1 pound of meat. This recipe yields about 2.5 ounces (70 g) of dry seasoning, so you’ll have extra. Use 2 tablespoons (about 15 g) per pound for the equivalent flavor intensity.
Can I use this seasoning on other meats? Absolutely! It works well with ground beef, turkey, or chicken. Adjust cooking times and temperatures according to the meat: ground beef and turkey should reach 160°F (71°C), while chicken should reach 165°F (74°C).
Why is my sausage dry? Overcooking is the most common cause. Cook patties just until they reach 160°F (71°C) and no longer. Also, using leaner pork (like 90/10) can result in drier sausage; opt for 80/20 or 85/15 for juicier results.
Can I make this without the water? Yes, you can skip the water, but it helps distribute the seasonings and keeps the sausage moist. If omitting, mix the seasonings into the meat thoroughly and let it rest for 5 minutes before cooking to allow the flavors to meld.
Is this seasoning gluten-free? Yes, all the herbs and spices are naturally gluten-free. Just ensure your ground pork is pure meat with no added fillers.
Related
- Prosciutto Wrapped Melon: Easy 5-Step Appetizer
- Is Fried Calamari Vegan? The Truth, Explained
- Ina Whipped Feta Crostini: Easy Appetizer Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).