Make a batch of this homemade breakfast sausage seasoning mix to keep on hand whenever you are craving breakfast sausages or sausage gravy and biscuits! Skip the store-bought blends because this sausage seasoning is sugar-free and easy to make in 10 minutes! Use it to make these Beef Sausage Patties and serve with Old-Fashioned Buttermilk Pancakes for breakfast!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
Homemade sausage seasoning mixes give the best flavor to your ground meats and it’s a great way to control the flavors and the portions of ingredients. This recipe is super easy to make in 10 minutes and can last for a long time. I like to make a big batch all at once and then store it in cute little jars, so it’s readily available whenever I’m cooking.
You can customize this recipe to add a little bit more or less of certain seasonings. My older sister likes it with a bit more salt and red crushed pepper flakes, so you can totally do that as well, or add in fennel seed or ground cloves!
What is breakfast sausage seasoning?
This is a common herb and spice blend made with ground sage, fennel or cloves, red crushed pepper flakes, dried thyme and of course salt and plenty of ground black pepper! There are so many different combinations – some people like to add brown sugar, marjoram, rosemary and nutmeg too! I added all-purpose seasoning to it because it adds a wonderful something-something to the sausages that makes them even better!
Breakfast sausage seasoning is traditionally added to ground pork but we enjoy it with ground beef, turkey and lamb.
Ingredients You’ll Need For Homemade Breakfast Sausage Seasoning Mix
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- All-purpose seasoning – I love using this seasoning mix because it makes everything taste soo good! Make sure you are using a salt-free blend. If you don’t have it, you can totally leave it out if you want!
- Rubbed Sage – This is what makes sausage taste like sausage. Rubbed sage is whole dried sage leaves that have been rubbed. It’s more light and fluffy than ground sage. Since ground sage is more concentrated only use 1/2 teaspoon per 1 teaspoon of rubbed sage.
- Ground Paprika – Adds a nice red color and subtle sweetness.
- Freshly ground black pepper – I love to use a pepper grinder instead of preground because it has soooo much more flavor. It’s bold, spicy, and very peppery!
- Cayenne pepper – For a nice kick of heat.
- Red Pepper flakes – More subtle heat and looks nice in the sausage patties!
How To Make Breakfast Sausage Seasoning
- In a small mixing bowl or jar measure out herbs and spices.
- Mix together using a spoon or if using a jar, top with a lid and shake to combine.
- Store seasoning mix in an air-tight container or jar for up to 3 months in a cool dark area.
- How to use this seasoning mix: Add 3 tablespoons of seasoning mix to every 1lb of ground meat.
Recommended Tools
Recipe Tips and Tricks
- This recipe can easily be customized! Add a bit more salt, cayenne pepper, or red crushed pepper flakes if you like your sausage with more salt or heat! Add fennel seed or ground cloves for a different sausage flavor.
- This is a no-sugar recipe. It is common to add brown sugar to sausage seasoning, but I prefer my sausage sugar-free. However, feel free to add 1 – 2 tablespoons of brown sugar if you like!
- If you can’t find rubbed sage, use 1/2 teaspoon of ground sage for every 1 teaspoon of rubbed sage.
- How to use: Add 3 tablespoons of seasoning mix for every 1lb of ground meat.
- If using kosher salt, reduce the amount of salt by half. If using the all-purpose seasoning, make sure it’s one without salt or leave the salt out of this recipe.
- Try making a big batch of sausage patties to keep in the freezer for easy breakfasts. We did that recently and having these homemade sausage patties waiting in the freezer was sooo helpful! Check out these recipes for all the details! lamb sausage patties, beef sausage patties, or turkey sausage patties.
Store/ Reheating Instructions
Store seasoning mix in an air-tight container for up to 3 months in a cool dark area.
Store cooked sausage patties in the fridge in an air-tight container or plastic bag for up to 3 days. Reheat in a preheated 400-degree Fahrenheit oven for 10 – 12 minutes or until heated through.
Freeze: Allow the meat to cool completely then store in a freezer bag for up to 3 months. Reheat covered in the oven at 350 degrees until hot.
Frequently Asked Questions
Breakfast sausage seasoning is usually made with ground sage, salt, black pepper, red pepper flakes, fennel and brown sugar. So it’s sweet, savory, and slightly spicy.
Looking For More Breakfast Recipes?
- Lamb Breakfast Sausage
- Turkey Breakfast Sausage Patties
- Chicken Sausage Gravy
- Crispy Breakfast Potatoes
- All-Purpose Chicken Seasoning
- Homemade Dry Ranch Seasoning without Buttermilk (No Salt)
- Guacamole Seasoning
If you love this recipe, leave a review and a ⭐️ 5-star rating or 📌 save it to Pinterest for later. Subscribe to The Midwest Kitchen Blog’s Newsletter for more recipes like this delivered straight to your inbox!
Visit our sister site for more delicious recipes at Matcha and Kale.
Homemade Breakfast Sausage Seasoning (No sugar)
Equipment
- 1 small bowl or jar with a lid
Ingredients
Seasoning Mix
- 5 tablespoon all-purpose seasoning salt-free
- 5 teaspoon rubbed sage*
- 2 ½ teaspoon dried thyme
- 2 ½ teaspoon dried oregano
- 1 ¼ teaspoon ground paprika
- 2 ½ teaspoon salt
- 2 ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon red pepper flakes
Sausages
- 1 lb ground meat of choice a higher fat content will be best
- 1 – 2 tablespoons olive oil or vegetable oil for frying
Instructions
To make seasoning mix
- In a medium-sized mixing bowl add all the spices. Mix until combined.
- Either use immediately or store in an air-tight container for up to 3 months in a cool dark area.
- To Use: add 3 tablespoons of sausage seasoning to every 1lb of ground meat of your choice!
Cook breakfast sausages
- Start by heating a large cast iron skillet on medium-high heat with a little bit of vegetable oil.
- Into a large mixing bowl add 3 tablespoons of sausage seasoning to 1 lb of ground meat. Mix with gloved hands or a spoon until well combined. Divide the meat into 5 – 6 balls, form into uniform balls then press into patties a little larger than you want them to be because because the sausages will shrink as they cook.
- Place patties into the hot skillet. Cook for 3 – 4 minutes per side or until nicely seared and golden brown on both sides.
- Transfer sausages to a serving platter. Enjoy hot with scrambled eggs or homemade biscuits. Yields 5 – 6 patties
Notes
Recipe Tips and Tricks
- This recipe can easily be customized! Add a bit more salt, cayenne pepper, or red crushed pepper flakes if you like your sausage with more salt or heat! Add fennel seed or ground cloves for a different sausage flavor.
- This is a no-sugar recipe. It is common to add brown sugar to sausage seasoning, but I prefer my sausage sugar-free. However, feel free to add 1 – 2 tablespoons of brown sugar if you like!
- If you can’t find rubbed sage, use ½ teaspoon of ground sage for every 1 teaspoon of rubbed sage.
- If using kosher salt, reduce the amount of salt by half. If using the all-purpose seasoning, make sure it’s one without salt or leave the salt out of this recipe.
Store/ Reheating Instructions
- Store seasoning mix in an air-tight container for up to 3 months in a cool dark area.
- Store cooked sausage patties in the fridge in an air-tight container or plastic bag for up to 3 days. Reheat in a preheated 400-degree Fahrenheit oven for 10 – 12 minutes or until heated through.
- Freeze: Allow the meat to cool completely then store in a freezer bag for up to 3 months. Reheat covered in the oven at 350 degrees until hot.
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
Used course kosher salt. Next time would reduce salt by 1/2. Otherwise it is great.
Awesome. Thank you for the feedback Vernon.
I just love this mix. I used it in 4 lbs of ground turkey and it came out great. I added 2 1/2 tsps each of garlic powder and onion powder. The all purpose seasoning I used was Badia Complete Seasoning which contains salt. This caused the final product to be salt excessive, but tolerable. Now I know to not add salt next time. Thank you.
Yay! I’m glad you enjoyed it as much as we do Robert! Homemade turkey sausage patties are sooo good!
Great recipe. Here’s mine: fennel, mustard, cumin, sage, thyme, a hit of cayenne, salt, pepper and cinnamon. It ROCKS !!!
Sounds great! Thanks for sharing Judith!