Sausage Seasoning

Sausage seasoning creates a delectable combination of ground meats and spices that ranges from a flavoring that is mild, medium or hot, something to suit the tastes of just about every sausage lover. Sausages range from those that are consumed at breakfast to those that are grilled and consumed at picnics.

Sausages can be purchased from the butcher, prepackaged or made at home, using prepackaged spices or those that sausage lovers can make themselves. These seasoned meats can be stuffed inside a casing or left unstuffed or ground to be used in another favorite making pizza. In addition to breakfast varieties there are Italian, bratwurst, liverwurst, and although we don’t think of them as being sausages hot dogs are sausages.

Some of the herbs and spices that are used comprise a long list depending upon what type is being created, herbs and spices such as: nutmeg, cloves, paprika, fennel, thyme, bay leaves, rosemary, sage, marjoram, oregano, black pepper, white pepper, red pepper, cayenne pepper, salt, sugar, and garlic just to name some of the primary ingredients.

A simple recipe for breakfast pork sausage can include:

Breakfast Sausage Spice

2 tablespoons cracked fennel seeds

1 tablespoon rubbed sage

1 tablespoon coarsely ground dried rosemary

1 tablespoon marjoram

1 tablespoon dried Turkish oregano

2 teaspoons red chili flakes

2 teaspoons coarse sea salt

2 teaspoons freshly ground black pepper

Thoroughly mix seasonings together and store in an airtight container. When ready to use, combine 1 tablespoon of seasoning per ½ pound of ground pork to make pork breakfast patties.

For information on sausage seasoning click on the link to

For some great sections on herbs and spices some great references are:

• The Spice and Herb Bible – Second Edition by Ian Hemphill with recipes by Kate Hemphill

• Field Guide to Herbs & Spices by Aliza Green

• Herbs & Spices – the cook’s reference by Jill Norman

• The Contemporary Encyclopedia of Herbs & Spices – Seasonings For The Global Kitchen by Tony Hill

• Cajun Clark’s Cookbooks

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