Homemade Seasoning for Breakfast Sausage
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
1 spice mix
ingredients
- 1 1⁄2 teaspoons rubbed sage leaves (or 1 teaspoon ground sage)
- 1 teaspoon thyme
- 1 teaspoon ground pepper
- 1 1⁄2 teaspoons sea salt
- 1 1⁄2 teaspoons parsley flakes
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons brown sugar
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon fennel seed (or you can use anise. Skip this if you don't care for that "licorice" flavor.) (optional)
directions
- Stir the spices together and mix into 2 pounds of ground pork. You can cook it right away but it tastes better if you refrigerate it for 3 to 24 hours to let the flavors blend together.
- Notes: I form the loaf into a roll, and freeze for a few hours just before cooking so I can slice it easily for cooking. You can also form in into patties and layer them with pieces of wax paper, then seal in a plastic bag for freezing. Then you can just take out individual servings. Try adding red pepper flakes for a spicier sausage, or maple syrup for a maple sausage.
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RECIPE SUBMITTED BY
Faux Chef Lael
Meridian, Idaho
I'm an artist and I work from home, so I love to have the smell of something delicious cooking in the background while I'm working. Cooking is the way that I show love to my family and friends -- I get that from my Southern grandma, who always made amazing meals for our large extended family. Since I learned to cook from her, I always end up making meals that could feed a small army. Down home, old fashioned, comfort foods that make lots of leftovers are my specialty.
I love to eat any kind of ethnic food but I'm just learning to cook from different cultures. My favorite place in the world is New Orleans, so I love to make Cajun and Creole food. I call myself the Faux Chef because I don't have the talent to be a chef but I try really hard. My problem is, I never measure anything (thanks, Grandma!) which makes me TERRIBLE at baking.