Tulo

Breakfast Sausage Seasoning Recipe

Golden-brown breakfast sausage patties frying in a cast iron skillet, flecked with cracked black pepper and sage.
Photo by LaZeric Fridell Freeman on Pexels

Rubbed sage and fennel seed give the meat that unmistakable diner-sausage flavor, while a spoonful of brown sugar balances the pepper and salt without making the patties taste sweet, and resting the seasoned meat before cooking lets the flavors actually work into the pork instead of sitting on the surface.

Prep
15 min
Cook
15 min
Total
30 min
Servings
4

Ingredients

Servings4
  • 1 lb ground pork
  • 1 tbsp brown sugar
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 1 tsp dried rubbed sage
  • 1/2 tsp dried thyme
  • 1/2 tsp fennel seed, crushed
  • 1/4 tsp red pepper flakes
  • 1/8 tsp ground nutmeg

Nutrition per serving

Calories
315
Protein
19g
Carbs
4g
Fat
24g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a small bowl, combine the brown sugar, salt, pepper, sage, thyme, fennel seed, red pepper flakes, and nutmeg. Stir well until no clumps of sugar remain.
  2. 2Place the ground pork in a large bowl and sprinkle the seasoning mixture evenly over the surface.
  3. 3Using your hands, work the seasoning into the meat just until evenly distributed, mixing gently rather than kneading, since overworking ground pork breaks down the fat and makes the cooked patties dense and springy instead of tender.
  4. 4Cover the bowl and refrigerate for at least 30 minutes, or up to overnight, to let the seasoning penetrate the meat.
  5. 5Divide the mixture into 8 equal portions and shape each into a patty about 3 inches wide and 1/2 inch thick.
  6. 6Heat a large skillet over medium heat. Cook the patties for 4-5 minutes per side, until deeply browned and an instant-read thermometer inserted into the center of a patty reads 160°F (71°C).USDA safe minimum for ground meat (beef, pork, lamb, veal): 160°F (71°C)
  7. 7Transfer the cooked patties to a paper-towel-lined plate to drain briefly before serving.
How to Use a Meat Thermometer

Tips & variations

  • Fry a small test patty before shaping the rest of the batch, then taste it and adjust salt or sage in the remaining raw mixture if needed.
  • For a maple-forward version, work in 1 tablespoon of maple syrup along with the dry seasoning.
  • Swap ground turkey or chicken thigh meat for the pork; add an extra teaspoon of oil to the pan since poultry renders less fat.
  • Double or triple just the dry seasoning blend and store it in a sealed jar to season a pound of ground meat anytime, using about 2 tablespoons of blend per pound.
  • Crushing the fennel seed with the flat of a knife or in a mortar releases more flavor than leaving the seeds whole.

Storage & reheating

Store cooked patties in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet over medium-low heat until warmed through. Raw, shaped patties can also be frozen between sheets of parchment paper for up to 3 months and cooked straight from frozen with a few extra minutes per side.

Tips from the Tulo kitchen

  • Chilling the shaped patties for 10 minutes before frying helps them hold their shape better in the pan.
  • A splash of cold water worked into the meat along with the seasoning keeps the patties juicier if using very lean ground pork.

FAQ

What makes breakfast sausage seasoning different from Italian sausage seasoning?

Breakfast sausage relies on sage, thyme, and a touch of sweetness from brown sugar or maple, while Italian sausage leans on fennel seed, garlic, and often anise or red wine, with no added sugar.

Can I use this seasoning on ground turkey or chicken?

Yes. Use the same seasoning amounts per pound of meat, but add about a tablespoon of oil when mixing, since poultry has less fat and can dry out in the skillet without it.

How much seasoning should I use per pound of meat?

This blend is measured for exactly 1 pound of ground pork; for larger batches, scale every spice by the same multiplier, for example double everything for 2 pounds.

Is this seasoning spicy?

Not noticeably. The quarter teaspoon of red pepper flakes adds background warmth rather than heat; omit it entirely for a completely mild sausage.

Can I make the patties ahead of time?

Yes. Shape the raw patties, layer them between parchment paper, and refrigerate up to 2 days or freeze up to 3 months before cooking.

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