Mix up a batch of breakfast sausage seasoning to make your own sausage patties, or use the seasoning in your favorite recipes to make them taste like breakfast sausages, even if there’s no sausage in them!
Note: Below you’ll find a recipe for a full 1/2 cup (4oz.) batch of breakfast sausage seasoning. In addition, in case you only need a little bit, we’ve also given a recipe below that makes a small batch of just 2 tablespoons. We hope you find this helpful!
There are two reasons to make your own breakfast sausage seasoning. The first is so that you can make homemade breakfast sausages or breakfast patties. You can use it for turkey breakfast sausages and turkey patties too, as well as this great beef breakfast sausage.
The other reason is because breakfast sausage seasoning is a really tasty mixture, and you can use it in other recipes. When you do, it will make anything you add it to taste like sausages!
Southern-style Breakfast sausages have a delicious distinctive flavor. So, if you add the seasoning blend to other dishes, it gives them a bit of that feeling. You can use it to season ground beef while cooking it, or you can put some into soups or stews.
The mixture of sage, thyme, garlic, brown sugar, black pepper, red pepper flakes, and a touch of ground cloves really works with all kinds of things.
Note that there is salt in this mixture. Be careful not to add it to things that you’ve already salted. Or, mix up a batch without the salt and know that you need to add salt if using it in something unsalted.
Video: How To Make Sausage Seasoning And Sausage Patties
Making a Small Batch of Breakfast Sausage Seasoning
If you want a batch of Sausage Seasoning in your pantry that you can grab and use whenever, then scroll down to make the full recipe. However, if you just want a small batch to use right now in a recipe, or, if you just want to know approximately how much of each ingredient to add directly to something that you’re cooking so that it will have the same general sausage flavor, I have the info for you below as well.
Do note that this recipe and the small batches all contain salt so you will probably not want to add anything else that contains salt, or any additional salt.
This is how to make about 2 tablespoons of the seasoning. For reference that is enough seasoning for about 3/4 to 1 pound of ground meat.
| To Make 2 Tablespoons of Breakfast Sausage Seasoning, Combine: |
|---|
• 2 tsp. brown sugar, packed • 1 and 1/2 tsp. dried sage • 1 and 1/2 tsp. salt • 1/2 tsp. black pepper • 1/8 tsp. garlic powder • 1/8 tsp. dried thyme • a pinch of cayenne pepper (optional) • a very small pinch of cloves (optional) |
To Add Directly to the Food You’re Cooking: Add some brown sugar. Add one-third as much of dried sage and of salt. Then go in with a pinch of black pepper, garlic powder, and dried thyme. A pinch of cayenne is optional.
So those are the small batches of the seasoning, the full recipe is below. Whether you’re making sausages or just want all your food to taste like sausages (who doesn’t want that???), I can’t wait for you to try this. I know you’re going to love this blend! Be sure to check out all of our other homemade seasoning blends over here.
More Sausage Seasonings:
If you like the idea of making your own Breakfast Sausage Seasoning, you will also love making other seasoning blends that are used to flavor sausage. These can be used to make sausage, or also to make other dishes you cook have that flavor profile. They’re wonderful mixes to have on hand!
Enjoy! -Christine xo
Podcast Episode About Making Breakfast Sausage
Listen to our editor, Christine Pittman, explain briefly how to make this seasoning mix, with some great tips along the way, by clicking the play button below:
Breakfast Sausage Seasoning Recipe
Mix up a batch of breakfast sausage seasoning to make your own sausage patties, or use the seasoning in your favorite recipes to make them taste like breakfast sausages, even if there’s no sausage in them! This mixture makes enough for 5 pounds of ground meat. Use either ground pork or ground turkey, or a mixture of the two.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 7 Tablespoons 1x
- Category: Seasoning
- Method: Mix
- Cuisine: American
Ingredients
- 2 Tbsp. brown sugar, packed
- 5 tsp. dried sage
- 5 tsp. salt
- 2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. dried thyme
- 1/4 tsp. crushed red pepper flakes (optional)
- 1/8 tsp. ground cloves
Instructions
- Combine all ingredients in a small bowl.
- Use immediately or store in a sealed container at room temperature for up to 2 months.
- This blend is the right amount for 5 pounds of uncooked ground meat (ground pork or ground turkey are the best). You can also use this seasoning on other things, like sprinkled on your bagel and cream cheese, or into soups or onto roasted potatoes. It makes everything taste like breakfast!
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Nutrition
- Serving Size: 1 teaspoon
Made this using ground turkey and it turned out really great!
That’s wonderful to hear. Thanks, Mitch!
Do you know ow how many calories a serving(say 2 patties) would be if made w 5 lbs pork butt?
Depends on how big you make your patties, Janet. A 2 oz patty is about 150 calories, take a look at the sausage patty recipe here for more nutrition estimates – https://thecookful.com/homemade-breakfast-sausage-patties/
Went on Google for a “Simple Sausage Seasoning Recipe” and I found this one! Came out perfect first time! Thank you!
I’m so happy to hear that, Casey! Glad you found us, and we’re got more amazing homemade seasoning blends if you are interested. 🙂
Love the recipe. I made the amount for 5 lbs but was wondering if you could tell me how much of this to add for just 1 lb. Thanks!
You’ll want to use 1.5 – 2 Tbsp. of the mix for 1 lb. of meat, Maryellen. Enjoy!
I had 10 Lbs of bulk pork sausage and followed your your recipe. It was absolutely amazing! I would not change anything! Just the right amount of “zest”
Thank you so very much for sharing! Ann
That’s amazing, Ann! Thanks so much for coming back to comment and let me know.
Is delicious but no red pepper flakes
Glad you enjoyed, Cheryl!
I used all but the crushed red pepper & cloves. Very good.
Thanks for sharing with us, Christine. Happy to hear it’s still tasty with that adjustment. 🙂
Very good tasting sausage.
Thank you, James!
I did increase the pepper, red pepper flakes and salt to my taste preference but great balance sausage flavor. It’s a keeper!
Thank you, Theresa! I love using this seasoning!
I used this with Beyond beef crumbles and it was delicious! Thank you for creating this recipe!
Thanks so much for sharing that with us, Jean! I love to hear all the different ways this gets used.
Perfect. Thanh you!!!
You’re welcome, Chip!
Hey Christine!
I’m gonna use this as a rub on a pork shoulder for Easter and make pulled pork Benedict. Any thoughts? I saw a recipe on Malcom Reed’s How to BBQ Right but I don’t have his sausage rub and I have enough seasonings to make my own. We’ll see how it goes! Thanks for sharing your recipe.
You’re welcome, Eli! Pulled pork benedict sounds amazing!
How much ground pork do you need? Pretty important ingredient for sausage.
This recipe is just for the seasoning blend, since it can used for more than just sausages. The full batch as written in the recipe card is enough to season 5 pounds of ground meat. You can find recipes for making both breakfast patties and links at this link – https://thecookful.com/category/course/main-dish/homemade-sausages/ Enjoy, Ron!
Do you think it would freeze well if I made up 5 lbs and froze the mixture, like in 1 pound servings?
Sounds yummy. We usually have pre-made turkey patties. I bet you could mix a little bit of pork into the ground turkey for that yummy pork flavor and use your seasoning recipe! Sounds delicious.
Thanks, Marie. Enjoy!
I am just mixing up a small batch of your sausage seasoning mix and I don’t come close to having a tablespoon and a half of the mixture. If I add the measurements, it only comes out to 3 teaspoons. Am I missing something?
Lynn, I am so sorry about that. I have fixed the small batch recipe above. Thank you for letting me know!
Made this recipe, and the sausage was absolutely delicious. We like a little more heat, (doubled the red pepper) and it was perfect for us. The seasoning was exactly what I was wanting. So glad I tried your recipe first. Thank you!
Note: I added 1T and 2tsp. per lb.
Thank you for sharing your adjustment with us, Suzanne. I’m so happy you enjoyed!
Hell yes lady you nail it! I did exactly minus cloves! This is best one by far I used yet!
Emily, Thank you! I’m so happy you liked it! I just made a batch over the holidays and used it in sausage patties. They really are so much better than store-bought.
Also, 1 tblsp of brown sugar for 1lb of recipe, compared to 2 tblsp of brown sugar for 5lbs of recipe. That doesn’t sound right. All the other measurements look about right except for the one I asked earlier, about the cloves not being in the 1lb recipe. Excited to make this, but am confused. Thanks.
Michelle, oh my! There was a typo in the recipe for 1 pound. My apologies! It was supposed to be 1 teaspoon of brown sugar, not 1 tablespoon. For 5 pounds of ground meat you use 2 tablespoons for brown sugar, which is equivalent to 6 teaspoons. For 3/4 to 1 pound of ground meat, you use one-sixth to one-fifth of that, which is about 1 teaspoon. So sorry about that. The recipe has been corrected.
For those of us unlikely to prepare 5lbs of breakfasts sausages, can you suggest an amount of seasoning per lb of ground sausage?
Absolutely, Brian. There’s a section above for making a small batch of 1.5 Tbsp which works well for about a pound of meat.
why continue the use of volumetric measures instead of weight. i have switched to weight measurements and it decreases the errors in volumetric measures and the number of tools needed for such. If all you need is a scale, so much more accurate and less tools to gather and wash.
Thank you for the feedback, Rich. I will keep that in mind.
Cloves are mentioned in the 5lb recipe, but not in the 1 lb recipe. Was it left out by mistake, and if so how much to use in the 1lb recipe?
Thanks
There’s a pretty small amount in the full batch recipe that doesn’t really divide well in the smaller batch, Michelle. You could do a tiny pinch if you’d like!
Made a double batch 2 lbs 50%pork 50% deer hamburg,only have 2 patties left excellent tastes will be making more.