Best Homemade Pork Sausage Seasoning

Growing up, I always thought making sausage meant buying it from the store. That’s just how we did it in our house. When my friend showed me how to season ground pork and make sausage from scratch, I was honestly a bit intimidated.

Turns out, mixing up your own sausage seasoning is way easier than I imagined. All you need are some basic spices from your pantry and about 5 minutes of your time. Once you know the right ratios, you’ll wonder why you ever bought pre-seasoned sausage in the first place.

What Kind of Ground Pork Should I Use?

For homemade sausage seasoning, you’ll want to start with fresh ground pork that has a good ratio of lean meat to fat – around 80/20 is ideal for juicy, flavorful sausage. Regular ground pork from the grocery store works perfectly fine, but if you have access to a butcher, you can ask them to grind pork shoulder (also called pork butt) specifically for sausage making. If the meat looks too lean, don’t worry – you can ask your butcher to add a bit more fat, or even grind in some pork belly. Just avoid using extra-lean ground pork, as the fat is essential for keeping your sausage moist and giving it that classic sausage texture.

Options for Substitutions

This seasoning blend is pretty adaptable, and here’s what you can switch up:

• Ground pork: Ground turkey or chicken can work as alternatives, but keep in mind they’re leaner so you might want to add 1-2 tablespoons of olive oil to prevent the meat from being too dry.
• Ground sage: This is a key flavor for sausage, but if you’re out, you can use half the amount of dried rubbed sage or 1 tablespoon of fresh minced sage. In a pinch, poultry seasoning (which contains sage) can work too – use 1 teaspoon.
• Garlic and onion powder: Fresh ingredients can replace the powders – use 2 minced garlic cloves instead of garlic powder and 2 tablespoons of very finely minced onion instead of onion powder.
• Paprika: Since it’s marked as optional, you can skip it or try using smoked paprika for a nice smoky flavor. Cayenne pepper (just a pinch!) works too if you want some heat.
• Oregano: You can swap dried oregano with dried marjoram, or use Italian seasoning blend in the same amount.

Watch Out for These Mistakes While Seasoning

The biggest challenge when making homemade sausage seasoning is not mixing the spices thoroughly enough – take time to combine all dry ingredients in a separate bowl first, then gradually work them into the meat to ensure even distribution. A common error is overworking the meat mixture, which can lead to tough, dense sausage – instead, mix just until the seasonings are incorporated, using clean hands or a fork with a gentle touch. Testing the seasoning level before cooking the whole batch is crucial – simply cook a small patty first to check if adjustments are needed, as it’s impossible to reduce seasonings once they’re mixed in. For the best flavor development, let the seasoned meat rest in the refrigerator for at least 2 hours (or overnight) before cooking, allowing the spices to fully permeate the pork.

What to Serve With Homemade Sausage?

Once you’ve made your own seasoned pork sausage, there are so many tasty ways to serve it up! For breakfast, pair these savory sausage patties with fluffy scrambled eggs and golden hash browns, or use the meat to make an amazing sausage gravy over fresh biscuits. If you’re forming the seasoned pork into links, they’re perfect alongside sautéed peppers and onions on a crusty roll. For a lighter option, the sausage works great crumbled into pasta dishes or mixed into a breakfast casserole with eggs and cheese. Just remember – homemade sausage tends to have a richer flavor than store-bought, so simple side dishes that let it shine are your best bet.

Storage Instructions

Raw Storage: If you’ve mixed the seasoning into raw ground pork but haven’t cooked it yet, keep it in an airtight container in the fridge for up to 2 days. The spices will actually blend better with the meat during this time, making your sausage even more flavorful!

Spice Mix Only: Just making the seasoning blend without the meat? Keep your spice mixture in an airtight jar or container in a cool, dark place for up to 6 months. I like to make a bigger batch and keep it ready for whenever I want to whip up some homemade sausage.

Freeze: You can freeze the seasoned raw pork in freezer bags or airtight containers for up to 3 months. Pro tip: portion it out before freezing so you can thaw just what you need. Remember to label with the date!

Preparation Time	10-15 minutes
Cooking Time	10-12 minutes
Total Time	20-27 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 60-70 g
• Fat: 70-80 g
• Carbohydrates: 5-10 g

Ingredients

• 1 lb ground pork
• 1 1/2 tsp dried sage
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika (optional)

Step 1: Combine the Seasonings

• 1 1/2 tsp dried sage
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika (optional)

In a small bowl or ramekin, combine the dried sage, kosher salt, ground black pepper, dried oregano, garlic powder, onion powder, and paprika (if using).

Mixing the seasonings separately helps ensure they’re evenly distributed when added to the meat.

Step 2: Season the Ground Pork

• 1 lb ground pork
• mixed seasonings from Step 1

Place the ground pork in a medium sized bowl.

Pour the mixed seasonings from Step 1 over the pork.

Using your hands, gently mix everything together, ensuring the seasonings are thoroughly incorporated without overworking the meat.

I find that mixing gently keeps the sausages tender.

Step 3: Form the Sausage Patties

• seasoned pork mixture from Step 2

Divide the seasoned pork mixture into 4 to 6 equal portions, depending on your preferred patty size.

Shape each portion into a round patty about 1/2 inch thick.

Try to make the patties as evenly sized as possible for even cooking.

Step 4: Cook the Sausage Patties

• sausage patties from Step 3

Heat a pan over medium heat.

Once hot, add the sausage patties from Step 3.

Cook for about 5 minutes per side, or until the patties are nicely browned and cooked through the center.

To test doneness, you can cut into one patty and check that there’s no pink remaining.

Step 5: Serve and Enjoy

Remove the sausage patties from the pan and let them rest for a couple of minutes before serving.

This helps keep them juicy.

Serve the patties hot, as part of your favorite breakfast or sandwich.