Homemade sausage seasoning

Over the summer, we found lean delicious pork loin on sale for just $1/lb several times.  Each time, we bought 50-100 lbs. and ground  it 15# at a time into the best homemade sausage ever.  In the search for the perfect seasoning, I developed this recipe from a combination of several others including these.  I’m finally saving my personal recipe here so I don’t have to recreate it every time the need arises.  Ironic since we’re down to our last 15 lbs.  Maybe it will go on sale again next summer.  mmm, sausage.

I’m sure it would be great for seasoning ground turkey as well, so maybe there’s a use for it while we’re waiting for the lil spring piggies to grow.

Breakfast Sausage Seasoning

seasons 5 lbs.

  • 2 Tbs. salt
  • 2 tsp. black pepper
  • 1 Tbs. sage
  • 1/2 tsp. nutmeg
  • 1/2 tsp. garlic
  • 1/2 – 1 tsp. cayenne (we like ours on the spicy side, but we try to keep it tame enough for the chilluns)
  • 1/2 tsp. onion powder
  • 1 1/2 Tbs. sugar

Just combine and mix thoroughly into ground meat.  Tastes best if you let the flavors blend a bit before cooking and serving.  We bag ours and freeze.

We’re eating this today as biscuits and gravy.


  1. Kim,
    Do you know if this would turn out like Italian sausage if I added fennel seed and red pepper flakes to the recipe? BTW this is great with ground turkey! Thanks for sharing.

  2. I have been looking for a mix like this! Thank you!

  3. Ohh sounds so delicious! Thanks for sharing. I think an attachment for our kitchen-aid will be on our list!


  4. My Boaz’s Ruth,
    We’re nowhere near the area. We live 50 miles from San Antonio on a rocky hillside. No retaining walls here!

    Several years ago we spent $50 on a food grinding attachment for my Kitchenaid mixer. It’s been a great investment for us!
    We like being able to make healthy choices when they fall within our budget, but mostly we like having perfectly seasoned, super lean sausage for less than the stuff that smells like sweat socks. Can you tell I don’t care for cheap sausage? Most of my family will eat the cheap stuff, but we all prefer homemade.

    I love finding specials like that, but don’t be too jealous. I’ve never seen pork loin that cheap before, and I don’t expect to see it again. I suspect animals were being slaughtered because of high grain prices, or some other side effect of tampering with our market.

    We eat our sausage loose, usually for breakfast. Our favorite ways are in gravy, as patties, or in egg-and-sausage breakfast burritos.

  5. so do you put it in casings? or just loose?

    but sounds yummy, when can i come over??? from canada, the trip would be long..lol..

  6. A dollar a pound?! Oh, now I wish I lived in Texas. Or somewhere else where everything doesn’t cost 3x the national average.

    But that sounds like an amazing recipe, and sure takes the mystery out of sausage-making!

  7. Sheila in MO says:

    I’m not a Makin-Things-From-Scratch kinda girl most of the time, so my question is: how do you grind pork loin into sausage? You have to have a special machine? There is magic sausage at the grocery store and I buy it occasionly but I’m sure it is not a very healthy choice. Do you worry about food options or are you just happy to get something on the table that everyone will eat?

  8. Ooh yum! This is one of my newest domestic goals – to try making sausage. Now I just need a good sale on pork…

  9. Is the sinkhole going to affect you?


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