This breakfast sausage spice blend is a simple mix of pantry staples that gives ground pork that classic savory, slightly sweet, and herbal flavor you expect from morning sausage. Making your own lets you control the heat, salt, and sweetness, and it takes just a few minutes to whisk together. Use it to season patties, links, or even ground turkey for a quick breakfast upgrade.
Ingredients
- 2 tablespoons (14 g) brown sugar, packed
- 1 tablespoon (8 g) smoked paprika
- 2 teaspoons (6 g) garlic powder
- 2 teaspoons (5 g) onion powder
- 2 teaspoons (4 g) dried sage, rubbed
- 1 teaspoon (2 g) dried thyme
- 1 teaspoon (2 g) dried marjoram
- 1 teaspoon (2 g) freshly ground black pepper
- 1/2 teaspoon (1 g) cayenne pepper (optional, for heat)
- 1/2 teaspoon (3 g) fine salt (or more to taste)
- 1/4 teaspoon (0.5 g) ground nutmeg
- 1/4 teaspoon (0.5 g) ground cloves
Instructions
- In a small bowl, combine all the spices: brown sugar, smoked paprika, garlic powder, onion powder, sage, thyme, marjoram, black pepper, cayenne (if using), salt, nutmeg, and cloves.
- Whisk or stir with a fork until everything is evenly distributed. Break up any lumps in the brown sugar.
- Transfer the blend to an airtight jar or container. Store in a cool, dark place.
- To make sausage: For every 1 pound (450 g) of ground pork, use 1 1/2 tablespoons (about 15 g) of the spice blend. Mix thoroughly with your hands until the spice is evenly incorporated.
- Shape into patties or bulk sausage. Cook patties in a skillet over medium heat until browned and cooked through, reaching a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS).
- For bulk sausage, crumble and cook in a skillet over medium-high heat, stirring occasionally, until no longer pink and the internal temperature reaches 160°F (71°C).
Tips
- Adjust the heat: The cayenne is optional. For a milder blend, omit it; for extra heat, increase to 1 teaspoon (2 g).
- Salt level: This recipe uses 1/2 teaspoon salt per batch, which seasons the spice mix but not the meat. When mixing with pork, you may want to add an additional 1/2 teaspoon salt per pound of meat, depending on your preference.
- Fresh vs. dried herbs: Dried herbs are essential for this blend; fresh herbs will not keep and have different proportions. If you only have fresh sage, use 1 tablespoon chopped fresh for every teaspoon dried, but use it immediately.
- Make it a rub: This spice blend also works as a dry rub for pork chops or chicken. Rub on meat and let sit for 30 minutes before cooking.
Serving Suggestions
Use this spice blend to make classic breakfast sausage patties served alongside pancakes, waffles, or eggs. Crumble the seasoned sausage into gravy for biscuits and gravy, or add it to breakfast casseroles, quiches, or stuffed peppers. It also works well mixed into meatballs or meatloaf for a savory twist.
Variations
- Maple breakfast sausage: Add 1 tablespoon (15 ml) maple syrup per pound of meat along with the spice blend for a sweet, New England-style flavor.
- Hot Italian-style: Swap the sage and thyme for 1 teaspoon fennel seeds and 1 teaspoon dried oregano, and increase cayenne to 1 teaspoon (2 g) for a spicier, fennel-forward sausage.
- Chicken or turkey sausage: Use ground chicken or turkey instead of pork. Since poultry is leaner, add 1 tablespoon (15 ml) olive oil per pound to keep it moist. Cook to 165°F (74°C) internal temperature.
- Sage-free version: If you don’t like sage, replace it with an extra teaspoon of thyme or marjoram.
Storage and Reheating
Spice blend: Store in an airtight container in a cool, dark place for up to 6 months. Keep away from heat and sunlight to preserve potency.
Cooked sausage: Refrigerate leftovers within 2 hours of cooking. Cooked sausage keeps for 3-4 days in the refrigerator. Reheat in a skillet over medium heat, in the microwave, or in a 350°F (175°C) oven until hot (165°F / 74°C).
Raw seasoned meat: If you mix the spice into raw meat but don’t cook it, refrigerate and use within 1-2 days, or freeze for up to 3 months. Thaw in the refrigerator before cooking.
Frequently Asked Questions
How much spice do I use per pound of meat? Use 1 1/2 tablespoons (about 15 g) of this blend per pound (450 g) of ground meat. That gives a well-seasoned sausage without overwhelming the meat. Adjust to taste.
Can I use this blend for other meats? Yes, it works with ground turkey, chicken, or even beef. For lean poultry, add a little oil to keep it moist. For beef, you might want to reduce the salt slightly since beef has a stronger flavor.
Is this blend gluten-free? Yes, all the ingredients are naturally gluten-free. Ensure your spices are pure and not processed in facilities with gluten if you have celiac disease.
Why does my sausage taste bland even after using the spice? Often it’s because the salt is too low. This blend has a modest amount of salt. When mixing with meat, add an extra 1/2 teaspoon salt per pound. Also, make sure to mix thoroughly so the spices are evenly distributed.
Can I use fresh herbs instead of dried? Fresh herbs have higher water content and will not keep in a dry blend. If you use fresh, use 3 times the amount of dried, and use the sausage immediately. The blend won’t store well with fresh herbs.
How long does the spice blend last? Stored in an airtight container in a cool, dark place, it will keep its potency for about 6 months. After that, the flavors fade. To test, rub a little between your fingers; if the aroma is weak, it’s time to make a fresh batch.
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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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