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
I have a question about storing the pork sausage on the counter. Can I just store it in my refrigerator? And can I leave the fennel out?
This looks life a yummy recipe. Could you use a mixture of lean gr. beef & pork?
Absolutely, Barb! I actually sometimes do that mix when I make my beef breakfast patties – https://thecookful.com/beef-breakfast-sausage/ Enjoy!
Oops… Forgot the rating.
I thank you for the recipe. I am going to give this a try!!
I will try to let you know how it turn out.
Thank you again,
Jerry Addison
I thank you for the recipe. I am going to give this a try!!
I will try to let you know how it turn out.
Thank you again,
Jerry Addison
I’ll try this recipe, thank you for sharing it
Enjoy, Marcelo!
How much seasoning do you put in 1 pound of ground pork
You want 1.5-2 Tbsp of seasoning for a pound of pork, Joe. Enjoy!
Thank you!
I just had surgery and I’m on a low fat diet. I needed a recipe I could use with 99% fat free turkey and still taste good.
These are amazing! I added a little extra brown sugar to the ones for my son.
I made a small batch and then froze them to be reheated.
Much appreciated.
Oh, that’s wonderful, Stacy! Hope your recovery goes smoothly.
GREAT SAUSAGE
Thank you so much, Allen!
Hi, I’ll be trying this out soon and wondering: For the sage and thyme, did you use dried chopped leaves, or ground? I’m making homemade breakfast bowls to freeze for the week, and I think this time around, seasoning ground pork with your recipe will really hit it out of the ballpark. Plus the sodium is then under my control.
If anyone out there is considering this, there are lots of recipes out there or improvise what you like. Basically I used 2 lbs ground sausage, crumbled & browned in 2 batches until done; 16 eggs, scrambled in butter, which I cooked in 2 batches, not having a massive skillet (don’t let them dry out too much since they’ll dry out more when reheating), about 6 or 7 large potatoes (any type, really) or 8 to 10 mediums, in 3/4 to 1 inch cubes (peeled or not, your choice, or peels on half of them. Peels added to the homemade flavor for me): then roasted or boiled, but be careful, don’t overcook; It’s risky when they’re cut this small. You can brown parboiled potatoes after cooking — cool them first in fridge, then quickly brown surfaces in hot oil if you want the hash brown feel – and finally one and a half lbs cheese of choice, grated.
Equally portioned out, makes 10 to 12 bowls for around $2.00 to $2.50 each, depending on bulk or sale prices, etc. For each, I used 3/4 cup potatoes, 1/2 cup sausage, 2/3 cup egg, and 1/2 cup grated cheese (all items measured after cooking, packing the measuring cups loose-ish). Put each serving in a sealable container or space-saving parchment paper-lined freezer bag (the smaller quart size). Or a parchment paper envelope of your own design & stack envelopes into one or two large freezer bags. Squeeze out air. The parchment is just me, I don’t like my homemade food sitting up against plastic or foil, maybe absorbing leeched chemicals or aluminum. Freeze. When ready to cook, I open bag/parchment and dump serving in a glass bowl with plate for lid. (Dispose of parchment).
DO NOT microwave the frozen breakfast on high for 3 minutes like the store brands. Our sausage ended up too tough that way. Instead, we reheated on DEFROST for the half pound setting (0.5 lb), stirred it, then a second DEFROST on half pound setting again. If not quite hot enough, try 30 or 40 seconds on HIGH at the end. The gradual heating worked much better. After heating, you can add whatever salt, pepper, hot sauce, etc. you want.
Time consuming? Kinda. But then you have an amazingly great breakfast you simply microwave for the next 6 to 12 days. And if done regularly, could do advance prep, like cooking sausage crumbles and eggs the day before.
Worth it? OMG, YES!
Susan, your breakfast bowls sound AMAZING! Thank you for explaining them. And for the sage and thyme, I use the dried leaves. But if you have the ground spices, use half the amount. They’re more potent and they end up with more actual seasoning per volume as well because they’re not as fluffy. I look forward to hearing how your breakfast bowls turn out with this seasoning!
I made up this recipe. I will be using this recipe from now on when making breakfast sandwiches for my husband and I are trying to get away from all of the processed foods. We are trying to eat healthier foods and this is just one more reason I can’t wait to try this recipe.
Enjoy, Teresa! It makes everything taste amazing!
If I make a large batch of seasoning, how many Tablespoons per 1 lb of meat?
You want about 1 and 1/2 Tbsp per pound of ground meat. Enjoy, Phillip!
I used this to make sausage gravy for biscuits, because the local ground pork I bought had no seasonings. It worked well, but I will omit the brown sugar next time because I don’t care for the slight sweetness it imparted. Thank you.
You’re welcome, Jana! Glad it worked well for you.
Buff sausage ingredients recipe 2 kg
Thank you so much for this spice mix! I cant wait to try it! However, how much of this spice mixture would you use in 1 pound of ground pork? Im a widow cooking for one and I just want to make a small batch.
Not a problem, Jan! Use the small batch recipe for just 2 Tbsp of the mixture for a pound of ground meat. Enjoy!
Thank you for a wonderful sausage blend. I plan to use it to make a vegetarian breakfast sausage to add to gravy for our favorite biscuits & gravy recipe. Keep up the good work!
That sounds wonderful, Kat! Thank you so much. 🙂
This looks exactly what I’m looking for! Thank you! I have canned pints of ground pork from our pig order this year. I wanted to gift them to my son to use for quick biscuits and gravy. How would I make the seasoning blend to last more than 2 months? I’m thinking leave out the brown sugar? If yes, what would be the directions to make one pound? I’m thinking 1 1/2 Tbsps plus 2 teaspooons brown sugar?
Thank you so very much!
Melanie, the reason we suggest using the blend within 2 months is that a lot of seasonings lose their flavor slowly over time. The blend won’t be as flavorful as time goes on. However, if you store it in a cool dark place in sealed containers, it will be fine for 6 months. You can also freeze it for added longevity. Thanks for a great question!
My husband removes feral hogs for our local farmers. He sells them to the game ranches, and he brings some home to process. I make bacon, hams and sausage of course. O have tried alot of different recipes, and have had “taste testers”
Hands down your recipe takes the blue ribbon! Thank you for sharing.
Thank you, Kristi’ana! I really appreciate it and am thrilled to know it’s your favorite.
Thank you for this recipe! My husband ordered half a pig a while ago, and I had five 1 pound of packages of ground pork that I wasn’t quite sure how to prepare. I could not find breakfast sausage seasoning at the grocery stores in my area, so I searched online and found your recipe. I just made this seasoning and prepared breakfast sausage patties for brunch, and they were so delicious! This will be my go-to recipe for breakfast sausage seasoning!
I’m so glad this helped, Megan! It’s such a good seasoning mix.
Needed to find one I could adapt to no sugar or salt. This worked well with Swerve brown sugar substitute and aminos instead of salt. Thank you!!!
That’s wonderful, Brenda! Thanks for sharing your adjustments.
What would be a comparable substitute for Brown Sugar?
Kathy, you can use regular white sugar. Or, skip the sweetening when making the seasoning blend, and then mix some honey or maple syrup right into the meat. You also can just skip the sugar entirely. Most people are used to breakfast sausage having sweetness to it, but if you’re trying to omit extra sugar, it will be tasty without it.