5 minutes
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This sugar-free bulk pork breakfast sausage seasoning makes the most delicious sausage patties. The seasoning has a great herb flavor from sage, rosemary and oregano and umami from onion and garlic powder, salt and pepper.
Recipe ingredients and notes:
- Add a teaspoon of crushed red pepper flakes to make a spicy version of this seasoning.
How to make it:
Note: If you don't have a mortar and pestle you can substitute ground herbs. (I list amounts in the recipe card below.)
- Add all ingredients to a mortar.
- Grind with a pestle into a powder.
How to store it:
Store the seasoning in an airtight container in a dark, cool and dry place. It will keep for at least 6 months.
How to use it:
- Add 1 pound ground pork (I recommend 85% lean) and the seasoning to a large bowl.
- Mix well using a large fork, such as a serving fork.
- Form the seasoned ground meat into small patties.
- Fry the patties in oil in a cast iron pan until their internal temperature reaches at least 160 degrees F. Serve the fried sausage patties hot or let them cool to room temperature and refrigerate or freeze them.
More delicious pork seasoning recipes:
- Boneless Country Style Ribs Dry Rub2 Hours 35 Minutes
- Dry Rub for Pulled Pork in the Oven5 Minutes
- Fennel Spice Rub5 Minutes
- Pork Belly Rub5 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Bulk Pork Breakfast Sausage Seasoning
Makes enough seasoning for 1 pound ground pork (85% lean recommended).
Equipment:
- measuring spoons
- mortar and pestle (see notes)
Ingredients:
- 2 teaspoons dried (rubbed) sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
Instructions:
- Add all ingredients to a mortar and grind with a pestle into a fine powder.
- Store the seasoning in an airtight container in a dark, dry and cool place. It will keep for at least 6 months.
Notes:
Recipe variation:
To make the seasoning spicy, add 1 teaspoon crushed red pepper flakes and grind along with the remaining ingredients.If you don't have a mortar and pestle:
Substitute ground herbs, then simply mix all ingredients together. Here are my conversions:- 2 teaspoons dried sage = 1 teaspoon ground sage
- 1 teaspoon dried rosemary = ¾ teaspoon ground rosemary
- 1 teaspoon dried oregano = ½ teaspoon ground oregano
How to use the seasoning:
- Add 1 pound ground pork (85 percent lean) and the seasoning to a bowl.
- Mix using a large fork.
- Form the meat into small patties and fry until their internal temperature reaches at least 160 degrees F.
Deb says
I wanted to make a recipe that called for pork sausage, but all I had was ground pork. Started searching for a recipe to add spices to the pork to make it "sausage" and found this one. Followed fairly precisely but didn't have time to really grind it up all the way. I thought it would be way too much for the one pound of pork, but it was just right. And really tasty. Family loved it. Saving recipe to use again!
Nicole B. says
That's wonderful to hear, Deb! Thank you so much for coming back and leaving such great feedback, I appreciate that!!
Anna says
Can I use this with ground Turkey!?
Nicole B. says
Hi Anna,
Yes, you can use this seasoning with ground turkey. I just tested that after I saw your question. I used 93 percent lean ground turkey, mixed in the seasoning, made patties and fried them. It worked great!