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
Yield:
1 serving per pound of ground meat
Prep Time:
5 minutes
Total Time:
5 minutes
This blend of spices makes some of the yummiest breakfast sausages ever. It’s so simple to make, why not make your own?
Ingredients
- 1 teaspoon Celtic sea salt (<-- this is my favorite 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.
Recommended Products
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving:Calories: 20 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 2194mg Carbohydrates: 4g Fiber: 2g Sugar: 0g Protein: 1g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Are you on Pinterest? I pin lots of yummy real food recipes + more there. Come follow along.
MORE RECIPES YOU MIGHT ENJOY
Homemade Maple Apple Breakfast Sausages
Coconut Raspberry Vanilla Smoothie with Kombucha
Amanda Armstrong says
November 10, 2013 at 1:41 amI 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! ♥♥
Emily Sunwell says
November 10, 2013 at 2:55 amThanks! 🙂 I totally agree with you, I love making my own too.
Mindy says
February 12, 2014 at 6:18 pmhow much of this mix do you use for 1 lb of sausage? It just says 1 serving…how much is a serving?
Emily Sunwell says
February 12, 2014 at 6:51 pmThe 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.
Renee Kohley says
February 2, 2015 at 9:04 amoooo! i like the cinnamon idea! sounds delicious!
Emily Sunwell-Vidaurri says
February 2, 2015 at 4:16 pmThanks Renee! 🙂
Norma says
May 16, 2016 at 8:30 amThis 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!
Emily Sunwell-Vidaurri says
May 17, 2016 at 7:46 pmThanks so much for letting me know! Sounds delicious. I love garlic powder too 😉
Nancy says
October 10, 2017 at 8:00 pmJust wondering why you don’t put garlic powder in this and instead you use fresh garlic?
Emily Sunwell-Vidaurri says
October 10, 2017 at 8:19 pmHi 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. 🙂