Breakfast Sausage Seasoning: Easy Homemade Blend

This homemade breakfast sausage seasoning is a simple, aromatic blend of sage, thyme, black pepper, and warm spices that gives ground pork that classic, savory breakfast flavor. It is incredibly easy to mix together, uses pantry staples, and lets you control the heat and salt. This recipe makes enough to season 2 pounds of meat, so you can skip the store-bought packets and make your own delicious sausage at home.

Ingredients

2 tablespoons (6 g) dried sage
1 tablespoon (6 g) dried thyme
2 teaspoons (6 g) garlic powder
2 teaspoons (6 g) onion powder
2 teaspoons (10 g) kosher salt (or 1 1/2 teaspoons fine table salt)
2 teaspoons (4 g) freshly ground black pepper
1 teaspoon (2 g) smoked paprika (optional, for a smoky note)
1/2 teaspoon (1 g) ground nutmeg
1/4 teaspoon (0.5 g) ground cloves
1/4 teaspoon (0.5 g) cayenne pepper (optional, for heat)

Instructions

In a small bowl, combine the dried sage, thyme, garlic powder, onion powder, salt, black pepper, smoked paprika (if using), nutmeg, cloves, and cayenne (if using). Whisk with a fork until evenly blended.
Use immediately: In a large bowl, add the seasoning to 2 pounds (907 g) of ground pork. Use your hands to mix gently until the seasoning is evenly distributed, being careful not to overwork the meat.
To test the flavor, cook a small patty in a skillet over medium heat until browned and cooked through. Taste and adjust seasoning if needed (add more salt or heat).
For patties: Shape the seasoned meat into 8 patties, about 1/2-inch thick. Cook in a large skillet over medium heat for 4-5 minutes per side, or until the internal temperature reaches 160Â°F (71Â°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meat).
For crumbles: Cook the seasoned meat in a skillet over medium-high heat, breaking it up with a spatula, until browned and cooked through to 160Â°F (71Â°C).

Tips

Salt adjustment: If you use table salt instead of kosher, reduce the amount by about 25% (use 1 1/2 teaspoons). Kosher salt is flakier and less salty by volume.
Toast the spices (optional): For a deeper flavor, toast the dried sage and thyme in a dry skillet over medium heat for 1-2 minutes until fragrant, then cool before mixing. This is a nice touch but not necessary.
Don’t overmix: Overworking the ground pork can make the sausage tough and dense. Mix just until the seasoning is incorporatedâ€”no more than a minute.
Make it ahead: You can mix the dry seasoning and store it in an airtight jar for up to 6 months. For the seasoned meat, refrigerate for up to 2 days or freeze for up to 3 months.

Serving Suggestions

This sausage is perfect for a classic breakfast with eggs, toast, and hash browns. Use it in breakfast sandwiches, biscuits and gravy, or crumble it into a breakfast casserole. It also makes a great addition to stuffing or as a pizza topping.

Variations

Hot sausage: Increase the cayenne to 1/2 teaspoon or add 1/4 teaspoon of red pepper flakes.
Maple sausage: Add 2 tablespoons of maple syrup to the meat along with the seasoning for a sweet-savory twist.
Fennel sausage: Add 1 teaspoon of fennel seeds (crushed) for a more Italian-style flavor.
Herb-forward: Add 1 teaspoon of dried rosemary (crushed) for extra herbal notes.

Storage and Reheating

Store the dry seasoning blend in an airtight container in a cool, dark place for up to 6 months. Cooked sausage patties or crumbles can be refrigerated in an airtight container for up to 4 days. To reheat, place in a skillet over medium heat or microwave in 30-second intervals until hot. You can also freeze cooked sausage for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use fresh sage and thyme instead of dried? Yes, but you’ll need to use about three times more fresh herbs (e.g., 6 tablespoons fresh sage). Fresh herbs have more moisture, so the flavor will be slightly different and the seasoning won’t store as well. If using fresh, add them directly to the meat, not the dry mix.

What kind of meat can I use? Ground pork is traditional, but you can also use ground turkey or chicken. Since these are leaner, you may want to add a tablespoon of olive oil or butter to the pan to prevent sticking. The safe minimum internal temperature for ground poultry is 165Â°F (74Â°C).

How much seasoning do I use per pound of meat? This recipe makes about 3 tablespoons of seasoning, which is enough for 2 pounds of meat. That’s about 1 1/2 tablespoons per pound. If you prefer a milder flavor, use less; for a stronger kick, add more.

Can I make this without the salt? Yes, you can omit the salt and add it separately when cooking. This is helpful if you’re watching sodium. Just be aware that the sausage may taste less flavorful without salt, so you might want to add a pinch of salt to the patties before cooking.

Why does my sausage taste bland? Often it’s because the salt isn’t enough or the spices are old. Make sure your dried herbs are not past their prime (they should be fragrant). Also, taste the cooked sausage and adjust seasoning before cooking the whole batch.

Can I use this seasoning for other meats? Absolutely! It works well on chicken, turkey, or even as a dry rub for pork chops. Just adjust the cooking times and ensure the meat reaches its safe minimum internal temperature.

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

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