- Skip store-bought options – create a fresher, preservative-free seasoning blend
- Perfect for meal prep – season 2 pounds of ground pork for delicious homemade patties
- Customize to taste – adjust spice levels for mild or spicy sausage
- Family-approved recipe – serves 4 people with perfect portions
Why Make Your Own Breakfast Sausage Seasoning?
Ever noticed how store-bought breakfast sausage often contains unnecessary additives? I struggled with this too.
The solution is simpler than you might think. This homemade breakfast sausage seasoning recipe lets you control exactly what goes into your morning meal.
When I started making my own breakfast sausage, the difference in flavor was immediate. Fresh spices create a taste that packaged options simply can’t match.
Nutrition Comparison
| Nutrient | Homemade Sausage (per serving) | Store-Bought (per serving) |
|---|---|---|
| Calories | 220 | 290 |
| Protein | 18g | 15g |
| Fat | 16g | 24g |
| Sodium | 380mg | 720mg |
| Sugar | 1g | 3g |
| Preservatives | None | Several |
Equipment & Ingredients List
Ingredients
| Ingredient | Measurement (for 2 lbs ground pork) |
|---|---|
| Ground pork | 2 pounds |
| Salt | 2 teaspoons |
| Black pepper | 1 teaspoon |
| Dried sage | 2 teaspoons |
| Dried thyme | 1 teaspoon |
| Brown sugar | 1 tablespoon |
| Red pepper flakes | ¼ teaspoon (optional) |
| Ground nutmeg | ¼ teaspoon |
| Crushed fennel seeds | 1 teaspoon |
| Garlic powder | ½ teaspoon |
| Onion powder | ½ teaspoon |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Small mixing bowl | For combining spices |
| Measuring spoons | For precise measurements |
| Large mixing bowl | For mixing seasoning with meat |
| Airtight container | For storing extra seasoning |
| Parchment paper | For separating patties |
| Skillet | For cooking sausage patties |
| Meat thermometer | For checking doneness |
| Kitchen scale (optional) | For portioning patties evenly |
Substitutions
- Ground chicken or turkey can replace pork for a leaner option
- Coconut sugar works instead of brown sugar for a less processed option
- Fresh herbs can replace dried (use 3x the amount)
- Maple syrup (1 tablespoon) can replace brown sugar for a maple flavor
Detailed Step-by-Step Instructions
Preparation Phase (5 minutes)
- Clean your workspace thoroughly.
- Wipe down countertops with soap and water or a food-safe disinfectant.
- Wash your hands with warm water and soap for at least 20 seconds.
- Dry your hands with a clean towel.
- Gather all your ingredients and tools.
- Place all spices, meat, and tools on your clean countertop.
- Make sure all herbs and spices are fresh for best flavor.
- Arrange ingredients in order of use to make the process smoother.
- Open all spice containers to save time during mixing.
- Prepare your measuring tools.
- Have different sizes of measuring spoons ready for each spice.
- If you don’t have a full set, wash and dry spoons between uses.
- Keep a small plate nearby to catch any spice overflow.
Creating the Seasoning Mix (5 minutes)
- Measure each spice precisely.
- Use the proper measuring spoon for each ingredient.
- For teaspoon measurements, fill the spoon completely.
- Level off each spoonful with the back of a knife for accuracy.
- For the brown sugar, fill the tablespoon but don’t pack it too tightly.
- Combine all dry spices in a small mixing bowl:
- Add 2 teaspoons salt (start with a little less if you’re sensitive to sodium).
- Add 1 teaspoon black pepper (freshly ground is best if available).
- Add 2 teaspoons dried sage (rub between your fingers to release more flavor).
- Add 1 teaspoon dried thyme (check for any stems and remove them).
- Add 1 tablespoon brown sugar (break up any clumps with your fingers).
- Add ¼ teaspoon red pepper flakes (less for mild, more for spicy).
- Add ¼ teaspoon ground nutmeg (fresh grated is wonderful but pre-ground works fine).
- Add 1 teaspoon crushed fennel seeds (crush them with the back of a spoon for better flavor).
- Add ½ teaspoon garlic powder (not garlic salt, which would make the mix too salty).
- Add ½ teaspoon onion powder.
- Mix the seasonings thoroughly.
- Use a fork or small whisk to blend all spices together.
- Stir for at least 30 seconds to ensure even distribution.
- Break up any clumps of brown sugar or spices that stick together.
- The color should be uniform throughout the mixture.
- If making just the seasoning mix to store, transfer to an airtight container now and label with the date.
Preparing the Meat (10 minutes)
- Prepare your ground pork.
- Remove the ground pork from the refrigerator.
- Keep meat cold until ready to use (cold meat is easier to work with and safer).
- If frozen, thaw completely in the refrigerator overnight, never at room temperature.
- Pat the meat with paper towels if it seems excessively wet.
- Place 2 pounds of ground pork in a large mixing bowl.
- Add the seasoning to the meat.
- Sprinkle the seasoning mix evenly over the entire surface of the meat.
- Don’t dump it all in one spot – try to distribute it as evenly as possible.
- Use all of the seasoning for 2 pounds of meat.
- If making a double batch, double all the spice measurements.
- Mix the meat and seasoning thoroughly.
- Wash your hands again before handling the meat.
- Use clean hands to mix (gloves are optional but helpful).
- Use a gentle folding motion, rather than squeezing or compressing the meat.
- Fold the meat over itself repeatedly, bringing bottom meat to the top.
- Continue mixing for at least 2-3 minutes until spices are evenly distributed.
- The meat should have a uniform color with no big patches of spices visible.
- Be thorough but try not to overwork the meat, which can make it tough.
- Let the seasoned meat rest.
- Cover the bowl with plastic wrap or a lid.
- Place in the refrigerator for at least 30 minutes.
- For best flavor development, refrigerate overnight.
- This resting period allows the flavors to penetrate the meat fully.
- Never leave raw meat at room temperature for more than 20 minutes.
Forming the Patties (10 minutes)
- Prepare for patty forming.
- Line a baking sheet or plate with parchment paper.
- Have an additional sheet of parchment paper ready if stacking patties.
- If you have a kitchen scale, place it nearby for even portioning.
- Wash your hands thoroughly before handling the meat again.
- Divide the meat mixture evenly.
- For 2 pounds of meat, divide into 8 equal portions (4 ounces each).
- If using a scale, weigh each portion to ensure even cooking.
- Without a scale, divide the meat in half, then each half into quarters.
- Roll each portion into a ball briefly to hold it together.
- Form the patties properly.
- Place a meat ball in your palm.
- Gently press down with your other hand to flatten.
- Press from the center outward to form a patty about ½-inch thick.
- Make the edges slightly thicker than the center (this prevents bulging).
- Make patties slightly larger than your desired final size as they will shrink when cooking.
- For perfectly round patties, use a round cookie cutter or jar lid as a mold.
- Prepare patties for cooking or storage.
- Place formed patties on the parchment-lined sheet.
- If stacking, place parchment paper between each patty.
- Make a small thumb indentation in the center of each patty to prevent bulging.
- If not cooking immediately, cover tightly and refrigerate for up to 24 hours.
- For longer storage, freeze with parchment paper between patties.
Cooking the Sausage (15 minutes)
- Prepare your cooking surface.
- Choose a large skillet, preferably cast iron or non-stick.
- Place the skillet on the stove over medium heat.
- Add 1 tablespoon of cooking oil (avoid olive oil which burns easily).
- Allow the pan to heat fully before adding patties (oil should shimmer but not smoke).
- If using a non-stick pan, make sure not to overheat it.
- Cook the patties properly.
- Gently place patties in the hot pan, leaving space between each.
- Don’t overcrowd the pan (cook in batches of 3-4 patties for a standard skillet).
- Don’t press down on the patties with a spatula (this pushes out juices).
- Cook for 4-5 minutes on the first side until golden brown.
- If cooking multiple batches, wipe out the pan between batches if needed.
- Flip and finish cooking.
- Use a wide, thin spatula to carefully flip each patty.
- Flip only once for best results and to keep patties from falling apart.
- Cook for an additional 4-5 minutes on the second side.
- Reduce heat slightly if patties are browning too quickly.
- Check for doneness with a meat thermometer (must reach 160°F for pork).
- Look for golden brown color on both sides.
- Rest the cooked patties.
- Transfer cooked patties to a paper towel-lined plate to drain excess fat.
- Let rest for 2-3 minutes before serving.
- This brief rest helps the juices redistribute and keeps the sausage moist.
- If cooking multiple batches, keep cooked patties warm in a 200°F oven.
Troubleshooting
- Seasoning too mild? Double the black pepper and red pepper flakes. Add an extra ½ teaspoon of sage.
- Seasoning too strong? Next time, reduce all spices by ¼ and adjust to taste.
- Patties falling apart? Your meat might be too warm. Chill it for 30 minutes before forming patties. Or you may be handling the meat too much – mix just until combined.
- Sausage too dry? You may have overcooked it or used too lean of a meat. Try a mix with more fat (80/20 ratio is ideal) and cook to just 160°F.
- Spices not evenly distributed? Mix longer and more thoroughly next time. Consider mixing the spices with 1 tablespoon of water before adding to create a paste that distributes more evenly.
- Patties shrinking too much? Make them 25% larger than your desired final size and ensure there’s a slight depression in the center.
- Patties bulging in the middle? Press a thumb indentation in the center before cooking to prevent this.
Variations & Substitutions
Maple Breakfast Sausage
- Replace brown sugar with 2 tablespoons maple syrup
- Add ½ teaspoon cinnamon
- Reduce salt to 1½ teaspoons
Spicy Italian-Style Breakfast Sausage
- Double the red pepper flakes to ½ teaspoon
- Add 1 teaspoon dried basil
- Add ½ teaspoon dried oregano
- Increase fennel seeds to 1½ teaspoons
Apple Breakfast Sausage
- Add ¼ cup finely diced fresh apple
- Add ¼ teaspoon cinnamon
- Reduce salt to 1½ teaspoons
Chicken or Turkey Breakfast Sausage
- Use ground chicken or turkey instead of pork
- Add 1 tablespoon olive oil to the mixture (helps prevent dryness)
- Increase garlic powder to 1 teaspoon
- Cook to internal temperature of 165°F
Storage & Reheating
Storing Dry Seasoning Mix
- Store extra seasoning blend in an airtight container.
- Keep in a cool, dark place for up to 3 months.
- Label with the date made and ingredients used.
- For longer storage, keep in the freezer for up to 6 months.
Storing Raw Seasoned Meat
- Keep raw seasoned meat refrigerated for no more than 24 hours before cooking.
- To freeze raw patties: place parchment paper between each patty.
- Wrap tightly in plastic wrap, then place in a freezer bag.
- Remove as much air as possible and label with the date.
- Raw frozen patties will keep for up to 3 months.
Storing Cooked Sausage
- Let cooked patties cool completely before storing.
- Refrigerate cooked patties in an airtight container for up to 3 days.
- Freeze cooked patties with parchment paper between each for up to 3 months.
- For meal prep, wrap individually in plastic wrap, then place in freezer bags.
- Label with the date and contents.
Reheating
- Microwave: 30-45 seconds from refrigerated, 2 minutes from frozen.
- Skillet: 2 minutes per side over medium-low heat.
- Oven: 350°F for 10 minutes from refrigerated, 15 minutes from frozen.
- Air fryer: 350°F for 3-4 minutes.
- Always check that reheated pork reaches 145°F internal temperature.
Safety Notes & Tips
- Hand washing: Always wash hands before and after handling raw meat for at least 20 seconds with soap.
- Cross-contamination: Use separate cutting boards and utensils for raw meat.
- Temperature: Cook pork to an internal temperature of 160°F, checked with a meat thermometer.
- Danger zone: Don’t leave raw meat at room temperature for more than 20 minutes.
- Storage safety: Keep raw meat on the bottom shelf of your refrigerator to prevent drips.
- Meal prep tip: Form extra patties and freeze raw between parchment paper for quick breakfasts.
- Flavor boost: Toast fennel seeds in a dry pan for 2 minutes before crushing for enhanced flavor.
- Even cooking: Let patties sit at room temperature for 5 minutes before cooking for more even results.
- Perfect patties: Use a round cookie cutter or jar lid as a mold for uniform patties.
- Easier mixing: Mix the spices together first before adding to the meat for better distribution.
- Sticky hands? Wet your hands slightly with cold water before forming patties to prevent sticking.
- Taste test: Cook a small test patty to check seasoning before forming all patties.
This homemade breakfast sausage seasoning transforms ordinary ground meat into a morning masterpiece. Once you try this recipe, you’ll never go back to store-bought sausage again!
Prep time: 20 minutes | Cook time: 15 minutes | Total time: 35 minutes | Serves: 4 people (2 patties each)
Dietary notes: Gluten-free, dairy-free. For paleo, omit brown sugar or substitute with approved sweetener.
