Homemade Sausage Seasoning is the perfect mix for ground beef, ground chicken, ground pork, or even ground turkey. Add flavorful seasoning to any bland meat with this sausage spice mix.
We love summer and fall veggies and we always count down the days until we can enjoy delicious homegrown or locally grown zucchini!
When making stuffed zucchini we’ll make a double batch or even triple and save the extra batches for the freezer so we can enjoy it in the winter and spring.
Recipe ingredients and notes
- Dried Parsley
- Paprika – Add more paprika if you want a deeper red color to your ground meat.
- Dried Fennel Seeds – Use ground for more flavor, or crush your whole fennel.
- Granulated Garlic
- Granulated Onion
- Black Pepper
- Dried Rosemary – Use ground for more flavor, or crush your whole rosemary.
- Dried Basil
- Dried Thyme
- Dried Oregano
- Crushed Red Pepper Flakes – this is added for spicy sausage seasoning only.
How to make sausage seasoning mix
For the full ingredient amount and full instructions on how to make sausage seasoning see the recipe card below.
Measure out all of the seasonings and then mix.
If you’re using whole fennel seeds and rosemary you can crush it using a mortar and pestle, a spice grinder, a blender, or the back of a spoon in a pinch.
Once combined you can store in an airtight container in the pantry.
Use this entire batch for 2lbs of ground meat or 1/2 for 1lb of ground meat.
Recipe tips and variations
- You can use this for ground chicken, ground turkey, ground beef, ground pork, and even beyond meat.
- This adds a lot of flavor to bland meat, which you can use on any cut, not just ground meat.
- If you want to let the meat marinate a bit you can mix the raw ground meat with the seasonings and refrigerate the seasoned meat for 30 minutes prior to cooking.
- Make more! Prep extra sausage seasoning ahead of time so you can have it ready whenever.
Frequently asked questions
We have a lot of food allergies and unfortunately it’s extremely difficult to find dairy free ground sausage. Most sausage comes into contact with dairy either from milk products or cheese products. It’s much easier to control the ingredients when making it yourself.
Yes! You can definitely increase the serving sizes so you have sausage seasoning in the pantry whenever you need it.
This will depend on how old your seasonings are from the start. We use fresh seasonings whenever making our mixes and seasoning in general should be good for at least a year. Some kitchens have seasonings that are expired and much older. The quality and flavor of dried herbs and spices degrade over time.
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- 2 lbs ground meat pork, beef, chicken, or turkey
- 1 teaspoon dried parsley
- 2-3 teaspoons paprika more if you want a deeper red color
- 1 teaspoon dried fennel seeds or 3/4 teaspoon ground fennel
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon black pepper
- 3/4 teaspoon dried rosemary or 1/2 teaspoon ground rosemary
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 teaspoon dried crushed red pepper flakes optional – for spicy only
- Measure out all of the dried seasonings and then combine them.
- If you're using whole seasonings like whole fennel and rosemary you can crush it using a mortar and pestle, a spice grinder, a blender, or the back of a spoon in a pinch.
- Once the seasonings are combined you can store it in an airtight container in the pantry
- Use this entire batch for 2lbs of ground meat or 1/2 for 1lb of ground meat. Just cook the ground meat until the correct temperature (this will vary on the type of meat) and season or you can season the meat prior to cooking.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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