Healthy Pork Sausage Seasoning Mix

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Making your own sausage seasoning at home is one of those kitchen tricks that changed my cooking game completely. I used to grab those pre-made sausage packets from the store, thinking that’s just how things were done. But once I started mixing my own spices, I realized how simple and satisfying it could be. Plus, it saves me money and trips to the grocery store when I run out.

I keep all my spice blends in small glass jars, labeled and ready to go. This sausage seasoning has become such a staple in my kitchen that I mix up a big batch every few months. Whether I’m making breakfast patties, meatballs, or adding flavor to ground pork for pasta sauce, it’s my go-to blend. The best part? You probably have most of these spices sitting in your cabinet right now.

What Kind of Ground Pork Should I Use?

For homemade sausage, you’ll want to start with fresh ground pork that has a good ratio of lean meat to fat – around 80/20 is ideal. Regular ground pork from the grocery store works just fine, but if you’re feeling fancy, you can ask your butcher to grind some pork shoulder (also called Boston butt) for you. The key is not to go too lean, as the fat content helps keep your sausage juicy and adds lots of flavor. If you’re grinding your own meat at home, make sure both the meat and your grinding equipment are very cold – this makes the process much easier and gives you a better texture.

Options for Substitutions

This sausage seasoning mix is pretty flexible and you can make some easy swaps if needed:

• Minced pork: Ground turkey or chicken can work as substitutes, but keep in mind they’re leaner so you might want to add 1-2 tablespoons of olive oil to prevent the mixture from being too dry.
• Dried sage: This is a key flavor in sausage seasoning, but if you’re out, you can use poultry seasoning (which contains sage) or fresh sage (use 1 tablespoon finely chopped fresh sage for every 1 teaspoon dried).
• Garlic powder: Fresh minced garlic works too – use 2 fresh cloves, finely minced, in place of the powder. You can also use granulated garlic (same amount).
• Onion powder: Granulated onion works in equal amounts, or use 2 tablespoons very finely minced fresh onion.
• Paprika: Since it’s optional, you can skip it or try smoked paprika for a nice smoky flavor. Ground red pepper or a pinch of cayenne can add some heat if you prefer.

Watch Out for These Mistakes While Mixing

The biggest mistake when making homemade sausage seasoning is not mixing the spices thoroughly before adding them to the meat, which can lead to uneven flavor distribution and some bites being overly seasoned while others taste bland. Another common error is overworking the meat mixture – mixing too aggressively or for too long can make your sausage tough and rubbery, so use gentle folding motions just until the seasonings are evenly distributed. For the best flavor development, let your seasoned meat rest in the refrigerator for at least 4 hours (or ideally overnight) before cooking, as this allows the spices to properly blend with the pork. To ensure food safety, always keep your meat well-chilled while working with it, and make sure your hands and work surfaces are clean throughout the process.

What to Serve With Homemade Sausage?

These well-seasoned pork sausages are super versatile and work great for both breakfast and dinner meals. For breakfast, pair them with fluffy scrambled eggs and golden hash browns, or serve them alongside buttermilk pancakes with maple syrup for that perfect sweet-and-savory combo. If you’re thinking dinner, these sausages taste amazing with sautéed peppers and onions, piled high on a crusty roll. You can also serve them with classic sides like mashed potatoes and roasted vegetables, or toss them into a quick pasta dish with marinara sauce.

Storage Instructions

Raw Storage: If you’re planning to use your seasoned pork mixture right away, keep it in the fridge for up to 2 days. Make sure it’s wrapped well in plastic wrap or stored in an airtight container. The longer it sits, the more the flavors will blend together – which is actually a good thing!

Freeze: This seasoned pork mixture freezes really well! Shape it into patties or leave it loose, then wrap it tightly in freezer paper or place it in freezer bags. It’ll stay good for up to 3 months. Pro tip: portion it out before freezing so you can thaw just what you need.

Make Ahead: Want to prep ahead? Mix all the dry seasonings together and store them in a small jar or airtight container – they’ll keep for up to 6 months. When you’re ready to cook, just combine the spice mix with fresh ground pork. This makes weeknight meal prep super easy!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 900-1000
• Protein: 70-80 g
• Fat: 70-80 g
• Carbohydrates: 0-5 g

Ingredients

• 1 pound minced pork
• 1 1/2 teaspoons dried sage
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika (optional)

Step 1: Prepare the Ground Pork

Place the ground pork in a medium-sized bowl, breaking it up with your hands or a spatula to make it easier to mix.

Step 2: Mix Seasonings

In a separate small bowl or ramekin, combine your choice of seasonings.

This could include salt, pepper, garlic powder, onion powder, or any other spices you enjoy.

Stir them together to ensure an even blend.

Step 3: Season the Pork

Pour the combined seasonings over the ground pork in the medium bowl.

Using your hands, gently mix the seasonings and pork together until the spices are evenly distributed.

Be careful not to overmix, as this can make the patties tough.

Step 4: Shape the Sausage Patties

Divide the seasoned pork mixture into 4 to 6 equal portions.

Shape each portion into a patty using your hands, ensuring they are of even thickness so they cook uniformly.

Step 5: Cook the Sausage

Heat a pan over medium heat.

Once the pan is hot, place the sausage patties in the pan.

Cook each patty for about 5 minutes per side, ensuring they are cooked through the center.

Use a thermometer if needed to check that the internal temperature has reached at least 160°F (71°C).

Step 6: Serve and Enjoy

Once the sausage patties are cooked, remove them from the pan and let them rest for a few minutes.

Serve them hot as part of your meal or breakfast.

Enjoy your homemade sausage patties!