This breakfast sausage seasoning is a perfect way to add some extra flavor to your favorite breakfast recipes! From sausage patties to tasty casseroles, this seasoning blend pairs well with it all! Not to mention, it is made with a combination of herbs and spices that your probably already have at home!
Best Breakfast Sausage Seasoning
It's truly amazing how a good spice blend can really change the entire flavor of a dish. Not to mention, homemade spice mixes are just so much better than the kind you buy from the store!
This breakfast sausage seasoning can be added to any of your favorite meats for that distinct sausage flavor that we all know and love. Go ahead and add it to any breakfast recipe for an extra punch of flavor!
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If you are on the lookout for some tasty new recipes to start off your day, check out some of my favorite breakfast recipes!
🥘 Breakfast Sausage Seasoning Ingredients
These herbs and spices are incredibly common and you may even have most (if not all) of them! If you are missing any then you can easily snag them on a quick grocery run!
- Sage - 1 teaspoon of ground sage.
- Thyme - ½ teaspoon of ground thyme.
- Fennel - ½ teaspoon of fennel seeds that are finely crushed or ground.
- Salt & Pepper - ¼ teaspoon each of salt and pepper. Feel free to adjust this to your taste.
- Nutmeg - ⅛ teaspoon of ground nutmeg.
- Red Pepper Flakes - A pinch of red pepper flakes (or more, if you like some serious spice!)
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Breakfast Sausage Seasoning
There is nothing easier than simply mixing together some spices! Grab a small bowl, your measuring utensils, and an airtight spice jar to store it in!
This recipe will make about 2⅝ teaspoons of breakfast sausage seasoning which is the perfect amount for about 1 pound of meat.
- Mix. Measure all of your spice blend ingredients (1 teaspoon of sage, ½ teaspoon of both thyme and ground fennel, ¼ teaspoon of both salt and pepper, ⅛ teaspoon of nutmeg, and a pinch of red pepper flakes) into a small bowl, grinding the fennel seeds first if needed. Then mix to combine.
- Season. Use the spice blend to season 1 pound of ground meat for breakfast sausage, or transfer it into an airtight storage container to use later.
This seasoning can be used to enhance any of your favorite breakfast dishes or sausage recipes! You can even use it to add flavor to appetizers like some sausage cream cheese dip! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Recipe yields approximately 2⅝ teaspoons of seasoning blend that is ideal for seasoning 1 pound of ground pork, beef, lamb, goat, chicken, turkey, or your favorite game meat.
- Mix with your preferred ground meat (or any combo) and make patties, then refrigerate to let the flavors 'marry' or 'bloom' overnight. At least 8 hours makes a huge difference, but up to 24 hours is best.
- For the best shelf life, make sure you are using the freshest herbs and spices available.
🥡 Storing
This spice blend can be stored for a long time in an airtight container in a cool, dry place. However, the freshness will begin to fade after about 6 months, with the flavor of the fennel diminishing first.
❓ Recipe FAQs
Sausages can vary widely, especially among different types such as German sausage, Italian sausage, or breakfast sausage.
You will commonly find spices such as cumin, fennel, thyme, sage, pepper, and paprika in sausage, depending on the type.
The unique thing about breakfast sausage that makes it different from other varieties of sausage is the seasonings! Breakfast sausage is typically heavily seasoned with herbs and spices like sage, thyme, salt, and pepper.
Yes! Seasoning is the best way to add depth and flavor to any meat, including sausage! Sprinkle in a little (or a lot) of this spice blend to really bring out the flavors of the meat!
🥓 Pair Your Seasoning With These Recipes
- Breakfast Sausage - This simple breakfast sausage is so versatile that you can enjoy it by itself or feature it in different recipes!
- Hashbrown Sausage Bacon Egg Casserole - Crispy hashbrowns are combined with sausage, bacon, and eggs for this all-in-one breakfast!
- Sausage Egg And Cheese Breakfast Casserole - Sausage, egg, and cheese are a classic breakfast combination that is always a hit!
- Sausage Hash Brown Breakfast Casserole - Combine sausage, hashbrowns, cheese, and eggs for this wonderfully savory dish!
- Bisquick Cream Cheese Sausage Balls - These on-the-go sausage breakfast balls feature biscuits that are packed with sausage and cream cheese!
- Breakfast Sandwich - Breakfast sandwiches are incredibly versatile and can be made using a variety of toppings and ingredients- like sausage!
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📖 Recipe Card
Breakfast Sausage Seasoning
Ingredients
- 1 teaspoon ground sage
- ½ teaspoon ground thyme
- ½ teaspoon fennel seeds (finely crushed or ground)
- ¼ teaspoon salt (to taste)
- ¼ teaspoon ground black pepper (to taste)
- ⅛ teaspoon ground nutmeg
- 1 pinch crushed red pepper flakes
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Measure all of your spice blend ingredients (1 teaspoon ground sage, ½ teaspoon ground thyme, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg, and 1 pinch crushed red pepper flakes) into a small bowl, grinding the ½ teaspoon fennel seeds first if needed. Mix to combine.
- Use the spice blend to season 1 pound of ground meat for breakfast sausage, or transfer into an airtight storage container to use later.
Notes
- Recipe yields approximately 2 ⅝ teaspoons of seasoning blend that is ideal for seasoning 1 pound of ground pork, beef, lamb, goat, chicken, turkey, or your favorite game meat.
- Mix with your preferred ground meat (or any combo) and make patties, then refrigerate to let the flavors 'marry' or 'bloom' overnight. At least 8 hours makes a huge difference, but up to 24 hours is best.
- This spice blend can be stored for a long time in an airtight container in a cool, dry place. However, the freshness will begin to fade after about 6 months, with the flavor of the fennel diminishing first.
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