Making your own breakfast sausage seasoning at home is easier than you might think, and honestly, it’s such a game-changer! Store-bought seasonings can be hit or miss, but when you mix your own custom blend, you get to control exactly what goes into your sausage. This recipe gives you that perfect balance of savory, slightly sweet, and wonderfully aromatic flavors that make breakfast sausage so irresistible.
I’ve been making homemade sausage seasoning for years now, and I can’t imagine going back to those little packets. The beauty of this recipe is that you probably already have most of these ingredients in your pantry. We’re talking about simple, quality spices that work together in harmony to create that classic breakfast sausage flavor you crave. Whether you’re making patties, links, or crumbled sausage for breakfast scrambles, this seasoning will become your new best friend.
The key to the best breakfast sausage seasoning is balancing your warm spices with just the right amount of salt and a touch of sweetness. I use a combination of sage, thyme, and marjoram as my base—these are the holy trinity of breakfast sausage flavoring. Then I add in some fennel seed for that subtle licorice note, black pepper for bite, and a little brown sugar to round everything out. Some people add cayenne for heat, but I prefer to keep mine mild and approachable for the whole family.
What I absolutely love about making your own seasoning is that you can batch it and have it ready whenever inspiration strikes. Store it in an airtight container, and you’ve got restaurant-quality sausage seasoning at your fingertips. This recipe makes enough for about 5 pounds of ground pork, but you can easily double or triple it depending on your needs. Once you start making homemade sausage, you’ll realize how simple and satisfying it is. Plus, your kitchen will smell absolutely amazing!
I’ve included detailed instructions below for making this seasoning from whole spices for the most vibrant flavor, but I’ve also noted where you can substitute ground spices if that’s what you have on hand. Either way, you’re going to create something spectacular. Pair this with our Heavy Cream Alfredo Sauce for a decadent brunch, or use it to make classic breakfast sausage patties that’ll have everyone asking for your secret. Let’s get into it!
Ingredients
- 2 tablespoons fresh sage, finely minced (or 1 tablespoon dried sage)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon marjoram (or oregano as substitute)
- 1½ teaspoons fennel seed, lightly crushed
- 1 tablespoon black peppercorns
- 2 teaspoons kosher salt
- 1 teaspoon brown sugar, packed
- ½ teaspoon red pepper flakes (optional, for heat)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of ground cloves
Instructions
- If using whole spices like peppercorns and fennel seed, measure them out into a small bowl and set aside. Having everything measured before you start makes the process smooth and ensures consistent seasoning every time.
- Take your black peppercorns and fennel seed and place them in a spice grinder or small food processor. Pulse them together until they’re broken down into smaller pieces but not completely powdered—you want some texture remaining for better flavor distribution.
- Transfer the ground pepper and fennel mixture to a small mixing bowl. This becomes your aromatic base.
- Add your fresh sage and thyme to the bowl. If you’re using dried herbs instead, use the amounts noted in the ingredient list. Mix everything together gently with a small spoon or fork.
- Sprinkle in the marjoram, brown sugar, salt, and optional red pepper flakes. Stir everything together until well combined, breaking up any clumps of brown sugar as you go.
- Add the ground nutmeg, ground ginger, and pinch of ground cloves. These warm spices are what give breakfast sausage its signature cozy flavor, so don’t skip them even though the amounts seem small.
- Stir the entire mixture together thoroughly, about 30 seconds to 1 minute, ensuring all the spices are evenly distributed. You want every pinch of seasoning to be consistent throughout.
- Taste-test your mixture by sprinkling a tiny pinch on your tongue. Adjust salt or any spice to your preference. Remember, this will be combined with ground pork, so the seasoning should taste quite concentrated right now.
- Transfer your finished breakfast sausage seasoning to a small glass jar with a tight-fitting lid. Label it with the date and contents using a piece of tape or a label maker.
- Store in a cool, dark pantry or spice cabinet for up to 6 months. The flavors will stay bright and vibrant when kept away from heat and direct sunlight.
Pro Tips
- This seasoning blend is specifically designed for breakfast sausage, but you can absolutely use it in other applications like seasoning ground turkey, chicken, or even vegetarian sausage alternatives
- Fresh herbs will give you the most vibrant, aromatic seasoning, but dried herbs work beautifully too—just use about one-third the amount since they’re more concentrated
- To use this seasoning for sausage: combine 2 tablespoons of seasoning with 1 pound of ground pork and mix gently with your hands until just combined, being careful not to overwork the meat
- You can make this recipe with whole spices that you grind yourself, or purchase pre-ground spices from your grocery store—both methods work wonderfully
- The fennel seed is what gives breakfast sausage that distinctive subtle licorice note that makes it so recognizable and crave-worthy
- If you don’t have fresh sage, don’t worry—dried sage is actually quite flavorful and works excellently in this blend
- Some people prefer their breakfast sausage with a little heat, so feel free to increase the red pepper flakes to ½ teaspoon if you like more kick
- Store this seasoning in a cool, dry place away from heat sources like your stove or direct sunlight, which can degrade the flavor of the spices
- Brown sugar is essential here—it adds a subtle sweetness that balances the savory spices and creates that classic breakfast sausage profile
- You can double or triple this recipe and keep multiple jars on hand for when the breakfast sausage craving strikes
- Make sure your spice grinder or food processor is completely dry before use to prevent clumping
- This seasoning works beautifully with creamy breakfast dishes or served alongside fresh fruit
- Consider making this seasoning in bulk during the holiday season as a thoughtful homemade gift for food-loving friends and family
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