Seasoning for Ground Pork (Italian-Style Sausage)

"This recipe is to be used in place of Italian sausages without the casings, the amount of spice blend is good for 2 pounds of ground pork, I most always add in an a small onion and 2 tablespoons fresh garlic to the pork mixture in place of the dried, you might want to adjust the seasonings to suit taste, and for spicy add in 1-2 teaspoons crushed chili flakes or to taste --- if desired you may cover and refrigerate the uncooked pork mixture overnight to blend the flavors even more!"
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by Linky photo by Linky
photo by Linky photo by Linky
Ready In:
2 pounds pork




  • Add this mix to 2 pounds ground pork and brown meat in a skillet for about 10-12 minutes or until the pork is well browned.
  • Use in recipes that require Italian sausages removed from casings.

Questions & Replies

default avatar
  1. Amy M.
    Is it good to use lemon pepper in Ground pork


  1. cedargln_12917330
    I'm giving Four Stars here. This formula includes the essential basics for "Italian Sausage." Some may wish to add other components. Remembering that seasoning, especially for a raw sausage product is a very personal thing, this is a good place to start. I've deducted one star from the perfect five because the sum of the parts here is a bit on the wimpy side; there simply was not enough flavor for Two Pounds of meat. Increasing the quantity of most components (except salt) produces a much tastier bulk sausage. Each to his/her own, but don't be afraid to increase the quantity of the flavors that you are seeking in your sausage. I've nearly doubled the Fennel seed (and I grind it to powder just before use). The Red Pepper Flake must be a typo as I'm up to a tablespoon and yes, I grind this as well. This is a very good place to start and then develop it to suit personal taste. If you've read this far then you aleady know a good bit about grinding your own meat. Especially with pork, the need to keep everything seriously COLD cannot be over-stressed. That means the meat and the grinding parts. If necessary, grind your meat in smaller batches and combine later. It simply MUST be kept COLD.
  2. Polly Esther J.
    So I doubled all the spices and it was fantastic. I also added fresh onion and garlic. Sausage patty sandwiches my whole family loved. Will definitely make these again.
  3. redneck naturalist
    Another great one KITTENCAL! We're trying to cut out pork from our diet, and also try to stay away from nitrates found in the store bought stuff, so by using ground turkey with this recipe we can still have sausage without paying the exorbitant organic prices. It's very easy and tastes wonderful! Excellent pizza topping, and awesome in spaghetti sauce.
  4. smilekeyf
    I use fennel seeds and twice more garlic powder. Since I found this recipe, I have been making my own turkey sausages every week. they taste just like stores? without unhealthy ingredients. Great recipe.
  5. twinsmomsc
    I used this seasoning in ground venison and it was outstanding. We all agreed you would never have known you were eating venison! I used a mini food processor and ground up all of the seasonings because I don't like the overwhelming taste of any one seed/spice. I used Fennel seeds.


  1. Susie D
    I found this to be a good replacement for the Italian sausage seasoning I buy from a spice company. I have now used it several times with good results each time. I am seasoning ground turkey and also use fennel seeds instead of the anise. I also use fresh garlic. I found it best to mix it with the meat & chill for several hours before using for the best flavor. Thanks for sharing a recipe I will use many times!
  2. LoverlyLady
    This was reallly good! I used ground turkey instead of pork. And because I don't care for them, I left out the anise seeds. It was still very good. You're right, it does make a wonderful pizza topping. That's just what I made it for! Thanks for sharing the recipe!



Find More Recipes