Breakfast Sausage Seasoning from Scratch

The Story of My Breakfast Sausage Seasoning from Scratch: 25 Years in the Making

There’s something deeply comforting about the sizzle of sausage in a cast iron skillet on a chilly morning—the aroma wafting through the house, the promise of a hearty breakfast to gather the family around the table. For over 25 years, I’ve been perfecting a sausage seasoning blend that captures that warmth and flavor, and I’m finally sharing it with you.

This isn’t just any sausage mix. It’s a recipe born out of years of home-cooking, homesteading, and feeding a growing family on a budget, while still holding tight to the value of nourishing, from-scratch meals. I don’t even remember how this recipe came about, it seems like I got a rendition of it from a friend, and then added to it and adjusted it as the years went by. Over the years, I’ve tweaked it, tested it, and used it in just about every way you can imagine—from pan-fried patties to holiday casseroles. It’s now a trusted staple in my kitchen.

One of my favorite tricks is to blend meats for the perfect texture and flavor. A mix of pork and turkey gives you the best of both worlds: the richness of the pork with the lean, mild taste of turkey. This combination makes for a sausage that’s flavorful but not greasy, hearty yet not heavy. I usually use equal parts pork and turkey, but you can experiment depending on what you have on hand or your family’s preferences.

This seasoning hits all the right notes—savory, a touch sweet (optional), herby, and just a little heat on the back end. The sage gives it that classic breakfast sausage feel, while the ginger and nutmeg add a subtle warmth. The fennel is what makes people stop and say, “What is that flavor? It’s amazing.” It’s the kind of sausage that doesn’t need bells and whistles—it’s just good.

How to Use Breakfast Sausage Seasoning from Scratch

Once you’ve mixed the seasoning into your meat of choice, let it rest in the fridge for at least a few hours to let the flavors develop. I kid you not, this step really changes the flavor and takes it to new heights! If you’re working ahead, it freezes beautifully, seasoned and ready to go. I like to form patties and freeze them between sheets of waxed paper for easy use later.

This sausage is wonderful all by itself—just pan-fried and served with eggs and toast—but I also use it in some of my favorite breakfast recipes.

1. My Breakfast Soufflé

This sausage is the secret to the meaty protein punch in my breakfast soufflé. I layer it with farm eggs, shredded cheese, a bit of bacon, and cubes of homemade bread before pouring over a seasoned milk mixture and baking it to golden perfection. It’s a favorite for holidays or slow Saturday mornings.

2. Sausage Gravy for Biscuits

There’s no comparison between this sausage and store-bought when it comes to making sausage gravy. The deep seasoning means you need less overall to get that savory, peppery gravy goodness. I cook the sausage, add flour to make a roux, then slowly stir in milk until it’s the perfect creamy consistency. Pour that over fluffy homemade biscuits, and you’ve got yourself a Southern classic that’s farmhouse approved.

Here is the best part, though. If you don’t have meat, no problem! You can simply add this seasoning to gravy for a meatless biscuits and gravy with the down-home flavor.

Breakfast Sausage Seasoning from Scratch is Tried and True

Over the years, I’ve learned that good food doesn’t have to be complicated—it just has to be made with care. This sausage seasoning has stood the test of time in my kitchen, and I hope it becomes a part of your family’s breakfast traditions too. Whether you raise and process your own pork or turkey or buy it at the store, this blend will elevate your morning meals.

From my homestead kitchen to yours—may your mornings be warm, your plates full, and your sausage well-seasoned.

Don’t forget, if you want scratch cooking recipe videos, I have a new channel, Mountain Mama’s Home Kitchen. CLICK HERE to see my latest recipe videos!

Breakfast Sausage Seasoning

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Ingredients

  

• 2 tablespoons salt
• 2 ¼ tablespoons pepper
• 4 teaspoon sage
• ¾ teaspoon ginger
• 1 teaspoons nutmeg
• 2 teaspoons thyme
• 1 teaspoons cayenne
• 1 ⅓ teaspoons fennel
• brown sugar or maple syrup to taste optional-helps with browning

Video

Notes

Mix ingredients well and add a tablespoon per lb of raw meat before cooking (or to taste). You might want to add only 2 teaspoons per lb, cook a small amount, and taste test before adding more. TIP! If you premix the meat and chill it in the refrigerator a few hours, it results in better sausage!