October 28, 2013

Homemade Breakfast Sausage Seasoning

Name: Homemade Breakfast Sausage Seasoning
Yield: 1 serving per pound of ground meat
Ingredients: 1 teaspoon Celtic sea salt; 1 teaspoon chili powder blend; 1/2 teaspoon dried thyme; 1/2 teaspoon fennel seed; 1/2 teaspoon ground ginger; 1/4 teaspoon onion powder; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 1/8 teaspoon ground cinnamon

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This blend of spices makes some of the yummiest breakfast sausages ever. It’s so simple to make, why not make your own?

Mix up a batch of this and keep it on hand for weekend breakfast sausages {or make up a batch of breakfast sausages on the weekend so you have already prepared sausages for breakfast during the week}. This seasoning would make a lovely homemade gift too!

Homemade Breakfast Sausage Seasoning

Equipment: Small Bowl, Measuring Spoons, Optional Spice/Coffee Grinder

Homemade Breakfast Sausage Seasoning

Author emily sunwell-vidaurri ~ https://www.recipestonourish.com

Yield 1 serving per pound of ground meat

Ingredients

1 teaspoon Celtic sea salt
1 teaspoon chili powder blend
1/2 teaspoon dried thyme
1/2 teaspoon fennel seed
1/2 teaspoon ground ginger
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground cinnamon

Instructions

Option #1 {Rustic/My Preference}: Mix all ingredients in a small bowl. Option #2 {Finely Ground/Powder}: Place all ingredients in a spice/coffee grinder and pulse until fine consistency.

Notes

Storage: For longest shelf life, store in a glass airtight container.

Note: I do not use garlic in the seasoning blend. Instead I add fresh garlic to the sausage mixture

Buy Spices in Bulk: I buy bulk spices here.

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MORE RECIPES YOU MIGHT ENJOY

Homemade Maple Apple Breakfast Sausages

Coconut Raspberry Vanilla Smoothie with Kombucha

Sour Cream Cherry Coffee Cake Muffins

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About Emily Sunwell-Vidaurri

Emily Sunwell-Vidaurri is a water kefir- and chocolate-loving, holistic-minded wife and homebirth mom of two little loves. She’s the author of the cookbooks The Art of Great Cooking With Your Instant Pot {which ranked #4 in Amazon’s Top 10 New Releases in Gluten Free Recipes} and Mexican Cooking With Your Instant Pot {coming January 2019!} and the founder of Recipes to Nourish, a gluten free blog focusing on real food and natural living. She’s a real foodie, passionate about nourishing home cooking, lover of seasonal food, advocate of "green" living, essential oils and a mindful lifestyle. Emily's recipes, cookbook and/or photography have been featured on Good Day Sacramento, Well + Good, Food Republic, Detroit Free Press, Inside Publications, feedfeed, foodandwine, foodgawker, Sprouts Farmers Market, and in Beautiful Smoothie Bowls. She's a contributing writer at Traditional Cooking School and has written for Delicious Obsessions, Nourished Kitchen, Homemade Mommy, Naturepedic, Hybrid Rasta Mama, Live Simply, With Food + Love, Red and Honey and more. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible. Find Emily’s latest recipes and natural living tips at Recipes to Nourish. Connect with her on Facebook, Instagram, Pinterest, Twitter and YouTube plus grab her free eBook Holistic Tips to Keep Your Family Healthy.

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Comments

Amanda Armstrong says
November 10, 2013 at 1:41 am
I am all about making my own spice mixes, those packets are just a no no. This one sounds… AHHHHHHH-Mazing! You sure like your breakfast sausage! ♥♥
Reply
- Emily Sunwell says
  November 10, 2013 at 2:55 am
  Thanks! 🙂 I totally agree with you, I love making my own too.
  Reply
Mindy says
February 12, 2014 at 6:18 pm
how much of this mix do you use for 1 lb of sausage? It just says 1 serving…how much is a serving?
Reply
- Emily Sunwell says
  February 12, 2014 at 6:51 pm
  The yield does say Yield: 1 serving per pound of ground meat. So the spice mix makes only 1 serving for 1 pound of ground meat; you use the full amount of the mixture for 1 pound of meat.
  Reply
Renee Kohley says
February 2, 2015 at 9:04 am
oooo! i like the cinnamon idea! sounds delicious!
Reply
- Emily Sunwell-Vidaurri says
  February 2, 2015 at 4:16 pm
  Thanks Renee! 🙂
  Reply
Norma says
May 16, 2016 at 8:30 am
This is a quick, easy and delicious recipe! I used ground pork from one of our local farms–so nice to know what goes into our food! Next time I will reduce the salt just a bit. I used garlic powder instead of ginger, just personal preference, otherwise I followed the recipe. It is very quick to make. Thanks for a great recipe!
Reply
- Emily Sunwell-Vidaurri says
  May 17, 2016 at 7:46 pm
  Thanks so much for letting me know! Sounds delicious. I love garlic powder too 😉
  Reply
Nancy says
October 10, 2017 at 8:00 pm
Just wondering why you don’t put garlic powder in this and instead you use fresh garlic?
Reply
- Emily Sunwell-Vidaurri says
  October 10, 2017 at 8:19 pm
  Hi Nancy, just because I usually have fresh garlic on hand, and it’s cheaper for me to buy than garlic powder. Of course you could swap it out and use garlic powder instead though. 🙂
  Reply

Homemade Breakfast Sausage Seasoning