We love sausage, but don’t love the artificial ingredients and fillers in many brands. So instead we created a variety of sausage spice blends and use them with fresh ground meat to make our own. This blend was adapted from a recipe I found a few years ago that is delicious but relies on all fresh herbs. By creating and using a dried variety, I have the spice blend on hand whenever I’m in the mood to create breakfast sausage patties, a sausage and egg frittata or biscuits and gravy.
Breakfast Sausage Spice Blend
Course: BreakfastCuisine: AmericanAmounts per ingredient are included in both tablespoons and grams so you can make as you prefer.
Ingredients
4 tablespoons Coarse Kosher Salt (62 grams)
4 tablespoons Thyme (14 grams)
3 tablespoons Black Pepper (29 grams)
3 tablespoons Sage, rubbed (14 grams)
2 tablespoons Allepo Pepper flakes (16 grams)
1 tablespoon Rosemary (5 grams)
1 tablespoon Nutmeg (7 grams)
6 tablespoons Brown Sugar (60 grams)
Directions
- Mix all ingredients together
- Store in air tight glass container in cool dark place
- Suggested 1 tablespoon spice blend per 1/2 pound of ground meat
Try in one of these recipes:
