Homemade Seasoning for Breakfast Sausage

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I love sausage, almost as much as I love bacon, and that’s saying something!

Have you looked at the labels on breakfast sausage lately?  It’s almost impossible to find sausage without MSG or corn syrup; or an array of other ingredients you can’t pronounce (maybe it’s just me that can’t pronounce them, but either way, I don’t want to eat them).  So I did a little research and then started experimenting with spices.  I now have a nice blend that works great to make breakfast sausage patties or crumble up in your favorite breakfast dish. :) (we love sausage gravy and biscuits)

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DSCN6403 (640x427)-1All you have to do is blend together the spices and herbs from the list on the little recipe thing-a-majig at the bottom of the post.

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Then mix the blend into 2 pounds of ground pork.

 

DSCN6376 (640x480)-1DSCN6377 (640x480)-1DSCN6380 (640x480)-1You can cook it right away, but I think it tastes better if you refrigerate it for 3 to 24 hours to let the flavors blend.

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These sausage patties were wonderful on my homemade whole wheat biscuits.

DSCN6423 (640x480)-1Breakfast sausage with scrambled eggs makes an easy breakfast (or dinner).

When I started making my own seasoning and spice mixes, and cooking everything from scratch I started going through spices like crazy!  When it was time to restock my spice cabinet I wanted fresh organic herbs and spices, not something that had been on a shelf since the Clinton administration.  After some research I chose to go with Mountain Rose Herbs.  I’m so glad I did!!  This is a great company with a cool web site and AMAZING products.  Go ahead and check it out, you will not be disappointed!

4.6 from 11 reviews
Homemade Seasoning for Breakfast Sausage
 
This amount is just right to mix with 2 pounds of ground pork.
Author:
Ingredients
  • 11/2 teaspoons rubbed sage
  • ½ teaspoon thyme
  • 1 teaspoon ground pepper
  • 11/2 teaspoon sea salt
  • 11/2 teaspoon parsley flakes
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon ground nutmeg
Instructions
  1. Stir the spices together and mix into 2 pounds of ground pork. You can cook it right away but it tastes better if you refrigerate it for 3 to 24 hours to let the flavors blend together.

Here are some of my other homemade spice and seasoning mixes you might like:

Ranch Seasoning PacketsItalian Sausage SeasoningPumpkin Pie Spice MixHomemade Seasoning SaltOnion Soup Mix Packets -

 

 

This post was shared at: Real Food Wednesday  – The Backyard Farming Connection Hop  – Down Home Blog Hop The Busy Bee’s : Weekly Homemaking Party  – The HomeAcre Hopwhat i am eating  – Farm Girl Friday Blog FestWeekend PotluckSunday School Blog Carnival - The Creative HomeAcre  – The Homestead Barn HopMake If Yourself Monday  – Clever Chick Blog HopHealthy Tuesday BlogHomeskills  -

 

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89 thoughts on “Homemade Seasoning for Breakfast Sausage

  1. These look really tasty. We dont really eat breakfast sausage but they look like they’d make a nice and different burger flavour. Found you via Townsend House and now following on FB. thanks

  2. This looks delicious. I wonder if you can tell me where to find information about how to put the little printable recipe card at the bottom of my posts?
    lane.family at yahoo.com

  3. I’m so excited to find this recipe! I live in Spain, where there is no such thing as breakfast sausage. In the past, I’ve bought bulk sausage spice mixes when I go home to the States in the summer, but with luggage restrictions, making my own mix would simply be smarter.

    One question: I have sage, thyme and parsley in my garden – do you know the amounts needed for fresh (not dried) herbs?

    Thanks again!

    • Oh, using fresh herbs sounds heavenly! I don’t cook with fresh herbs often, but I know that dried herbs are more potent and concentrated. I read that the general rule is to use 3 times as much fresh herbs as you would dry. So I would try 4.5 teaspoons of sage and parsley and 1.5 teaspoons of thyme and see if that works? Please let me know how it turns out, just thinking about it makes my mouth water! I need to grow more herbs! Thanks for stopping by Karen.

      • Update: I made it and my kids loved it! Fresh herbs are so hard to quantify (they don’t really sit down in the measuring spoons, and are too light to weigh), so I just sort of eye-balled it. I will say, though, that our wild mountain thyme has teensy leaves, so I used half fresh and half dried store-bought thyme. I’m willing to go through the nightmare of harvesting thyme for Thanksgiving stuffing, but for breakfast sausage, not so much!
        Just wanted to let you know – thanks again for the recipe!

  4. This sounds very, very good. I have been wanting to make my own sausage but haven’t gotten very far with the whole process yet. Your recipe sounds good– I might have to give it a try.

    Thanks for sharing on our Healthy Tuesdays Blog Hop!
    Kerry from Country Living On A Hill

  5. Even though I’m not a fan of pork, I must say, that looks really good! Good alternative to store-bought! Thanks for sharing at A Humble Bumble :)

    • So don’t use pork! Use ground chicken or turkey (which is what I use, but not the ground white meat because it gets really dry – for sausage I just get the stuff labeled “ground turkey/chicken” that’s something like 80% or 85% lean), or even beef, or lamb if you like it. Lamb makes awesome sausage. A friend told me rabbit makes really good sausages too but you have to add some kind of fat – she uses beef suet that she has the butcher grind up fine for her.

  6. i have been doing this for yrs. because i know what is in the meat and can spell what the ingredients are. lol. but, recently have been cutting back on pork fat so have been using ground turkey and putting for every pound of it 1 tablsp. canola oil mixed in.

  7. Sounds delish – have been wanting to tey our hands at making sausage for a while now and this looks like it will work well.
    Thanks

  8. Perfect timing. I’m always looking fr a new recipe, especially meats. My brother and I are making 50 plus pounds of sausage over the weekend and, I’ll give this recipe a try, sounds great.

    Every year we continue to become more self sufficient raising and growing are own. I can’t remember the last time I purchased meat from a grocery store.

    Come September we will put up at least 8-10 hogs for the winter. The first request from my boys will be an extra large batch of pulled pork!

    Thanks.

    • Oh!! Pulled pork is the BOMB!! That would be my first request too! :D Thanks for stopping by and good luck with all those hogs. I can’t wait until we can get some decent fencing so we can grow more of our own meat…..sigh….a freezer full of home grown meat is a truly WONDERFUL thing!

  9. Thanks for the recipe I am from From Texas and living in Guatemala where I can,t get good sausage. I like mine spicy so I doubled the red pepper. It makes great sausage and biscuits.

  10. Have you tried freezing any of these recipes (in quantity) ?
    I’m trying to save time in the kitchen in the mornings and would like to have breakfast “on hand” from the freezer. Some years ago, my husband and I made egg sandwiches for the freezer and they were terrible. It’s not that I mind doing the work to make a homemade, healthy meal. It’s just that my mornings get consumed with so many tasks that I would like for breakfast to not be one of them. ( I would love to get out in the garden!) Thank you.

    • Hi Kathy, Sorry it took so long to reply. I have not experimented with cooking in bulk and freezing YET. I don’t like to freeze bread because it always seems to come out soggy, but some people do it all the time. I am going to try making sausage patties and freezing them individually. I think they would be very handy to have on hand. Sorry this is not much help. Thanks for stopping by the red double wide. :)

    • When I was young, we changed butcher shops because the butcher that we took our pigs to always seasoned the sausage, even though my mother told him not to, as frozen sausage went rancid over time. After that, we got plain ground pork that Mother seasoned herself after thawing it. I really don’t know what she put it it except salt, pepper and sage. I bought half a hog recently and had them leave the seasoning out of the ground pork for the same reason. I’ve been doing it my mother’s way, but it’s been rather plain, so I’m going to try your recipe tomorrow, less the red pepper.

  11. This is great. Thanks for sharing. We live in Germany and don’t get breakfast sausage here. Great to find a simple recipe that I can get all the ingredients for.

  12. This is wonderful to find this recipe! I’m in Ireland and their notion of breakfast sausage is sausage links. Sausage meat is sold in stores but it’s like mush! (Which is ok if you’re making sausage stuffing) I’ve been craving good ole sausage patties lately. Plan to make these for dinner tonight. :D

  13. I would love to try this with ground venison. Could you suggest something to add for lack of fat? I’m trying to stay away from pork. Thx!

    • Well I asked my husband, who used to guide hunters for a living, what they would add to lean venison and he said, “pork fat”. So I guess that doesn’t help you much! When I get lean sausage I end up adding a little olive oil to the pan to keep it from sticking, but that’s about the only advice I can give. Sorry I’m not very helpful! Thanks for stopping by Jgrace. :)

      • We do our own butchering for venison as well, and we use beef suet for hamburger. We are making our own sausage for the first time this year, and probably going to use beef suet for it also, I imagine it will work just fine.

      • I had pork added to my ground venison once on the recommendation of someone in my hunting camp. It was terrible. The butcher shop I use now adds suet and no one ever knows it’s not ground beef.

  14. Loved the recipe, we eat a lot of venison and I was looking for a recipe to make sausage with it, I used your recipe and combined 1 lb ground pork with 1 lb ground venison and it was delicious! My son said it was the best sausage he’s ever had! Thank you!

  15. I’m waiting on delivery of a new electric meat grinder now, and am gonna get back into the sausage business, mostly for myself, but also for siblings. I used to make up to 400 lbs at a time, and used whole hog. Well, minus a few things. I sold it, but it turned out to be a “non profit organization” as I sold it too cheap. But it sure was good. Not gonna go that route this time. I was checking the interweb for some breakfast sausage spices and ran across your recipe, and I might give it a whirl with a small batch. It sounds good. I always used the ready mixed seasonings, but I can’t recall the one that I used that was so good, as it has been over 40 years ago.

      • Gonna be just a hobby at this stage of the game,(my age) and I plan on making my own bacon too. Just thought it might be fun to try it again, and maybe retrieve some of my childhood memories of long ago. I will keep up with your blog, now that I’ve found it. It’s always interesting to read different views on things. Have a great Thanksgiving Day, everyone.

  16. This looks pretty great — I’m going to get adventurous and put it in some ground venison since I don’t have any ground pork on hand. I’m hoping it’ll make a good ‘biscuits & sausage gravy’ breakfast. :-)

    • Hey, The red pepper flakes are made from different kinds of red chili peppers, Cayenne being one of them. The mixture of peppers varies depending on what brand you buy. Hope this helps!

  17. I just killed our piggie a few days ago and ground about 1/4 of her up. Gonna use this recipe and multiply it for like 30lbs.

    I’ll let you know how it comes out after 5 days in the fidge to ‘set’!

  18. Thank you for posting this great recipe for Homemade Breakfast sausages. It’s great and I’m grateful. Also love your site and all that you do on it. Thank you for being there for people like me. Many Blessings to you and your family.

  19. Thanks for sharing! I was looking for breakfast sausage recipes and found your awesome blog! I made 12 pounds of sausage this morning and the eight in our family that eat solid foods loved it ( one too young)! I could hardly stop myself. We froze most for future mornings and shared some with neighbors. We raise our own pork, two pigs at a time so this is a fun and very enjoyable way to save money and spice up mealtimes ( no pun intended).

  20. FINALLY!!!! I have tried for YEARS to make plain, ole breakfast sausage like the “good-tasting” (but not good for ya) stuff you get in the store but have not been successful! I am extremely sensitive to salt and nitrates and just can’t eat the store stuff without a lot of bad side effects. I tried your’s this morning and used only half of the sea salt and it tasted perfect. I’m going to scramble the rest up to use a little in my eggs/egg beaters each morning. Now I’m gonna try the eggs in the giant muffin tins! Thank you!

    • Hi Robin, So glad you liked it! Isn’t it amazing how much weird stuff they put in the store bought sausage?! Thanks for the nice comment and Merry Christmas!

  21. Greetings from Everett, WA. Just tried your spice mix this morning and it was excellent. I was worried that it wasn’t enough for two pounds to give the amount of flavor I was looking for, but it was. I choose yours over another one that used cloves and marjoram instead of nutmeg and thyme. Glad I did. Next time I’ll make it the night before to let the flavors meld a bit. Thank you.

    • Hello, My brother and sister in law live in Everett, we live a few hours away in the Columbia Gorge. :) So glad you liked the sausage recipe and thanks so much for taking the time to let me know!

  22. Hello from Iowa! I’m dying to make this sausage with the hog we butchered yesterday. We are new to hobby farming, so this is our first try at making our own food. So far we are loving every minute of it. The problem is, we live in a small town and no one has ‘rubbed sage’ on hand. I would need to order it. Could I sub dried sage leaf for rubbed sage? Or should I just order the spice and freeze the meat while I wait? Thanks for any help you can give me. I hope to have a herb garden this spring so I can try fresh and dehydrate my own:) Thank you!

  23. I am doing a whole30 right now and I cannot find compliant sausage anywhere in my little town…or any of the neighboring “cities”. I just tried this seasoning blend and I was so completely thrilled. It is super quick and easy and it tastes better than any conventional breakfast sausage in the grocery store. I love it! Thank you!

  24. Grace, I found this recipe while searching for a spice mixture we could use to liven up the ground turkey in pizza. I’ve been making whole wheat pizza for years but have relied on buying sausage for the times that’s what we want on it. We had 1/2 lb of turkey to use and after mixing the spices up i absentmindedly dumped the entire bit into the 1/2 lb of turkey. we decided to run with it after the mistake was realized, and I have to tell you it made for some mighty spicy and fine pizza that night. I wouldn’t recommend this to everyone but we sure enjoyed it and will be trying this again.

    • Haha, don’t you love it when you mess up and it still comes our great! I bet that was some spicy pizza. Thanks for stopping by. :)

  25. Pingback: Lasagna | Feeding the Horde

    • Good question, I put them in mason jars, old spice containers, and in recycled jelly jars. A Parmesan cheese container lid fits on a narrow mouth mason jar and works great!

  26. I am going to try your seasoning mix this morning. We love sausage gravy but due to my Husbands heart condition he doesn’t eat much meat, so I was looking to get the flavor of sausage in the gravy without the meat. I will let you know how it turned out after breakfast. Thanks for posting this mix. Because of our restricted diets it is so much easier to regulate what is in what you eat if it is made from scratch.

  27. I often grind beef from steaks I get from the managers specials bin. This time I bought a sizable piece of pork because my wife suggested since the equipment is already out I should make some pan sausage. I had a good idea of how to spice it and your recipe has all the flavors we savor.
    Thanks for offering your moral & religious convictions. I concur.
    Michael

  28. Glutamates, including monosodium glutamate, are natural products derived from seaweed and many other foods like kale. It is perfectly safe to eat.

    • Hi Andrew, Monosodium glutamate is no longer derived from seaweed it is made from starch that comes from corn sugar, sugar cane, or sugar beets. The way it’s processed is what I don’t like about MSG. We try to stay away from processed foods as much as possible and MSG is one of those foods. But that’s just our preference.

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