An easy DIY sausage #seasoning without all the added ingredients in real sausage. - WholeIntentions.com

I love sausage. I regularly add it to my scrambled eggs in the morning. I nibble it cold from the fridge during the day and then make wonderful comfort food like Sausage and Potato Casserole or Biscuits and Sausage Gravy for supper.

But I don’t like all the nitrates, MSG, and unnecessary sugars added to it. If you’re a sausage lover like me, give this homemade sausage seasoning mix a try and tell me if you haven’t just found your new best friend.

A big thank you to Angela who shared this with me.

0 from 0 votes
Homemade Sausage Seasoning
Prep Time
10 mins
Total Time
10 mins
 

If you're a sausage lover like me, but don't love MSG, nitrates, and unnecessary sugars, give this homemade sausage seasoning mix a try and tell me if you haven't just found your new best friend. 😉

Course: Seasoning/Mix
Cuisine: American
Dietary Need: candida diet, dairy-free, egg-free, gluten-free, nut-free, paleo diet, soy-free, sugar-free, yeast-free
Servings: 38 Tbs.
Calories: 7 kcal
Ingredients
  • 8 Tablespoons Himalayan salt
  • 1 cup black pepper (plus additional 2 Tablespoons)
  • 8 Tablespoons nutmeg
  • 4 Tablespoons sage
Directions
  1. Combine ingredients and store in an air-tight container.

  2. Add 1 1/3 T. of the mix to one pound of ground beef and use the browned sausage/beef mixture in any recipe or form into sausage patties and brown.

Recipe Notes

We love to add this to hot dishes and soups too!

Nutrition Facts
Homemade Sausage Seasoning
Amount Per Serving (1 Tbs.)
Calories 7
% Daily Value*
Sodium 1468mg 61%
Potassium 5mg 0%
Vitamin C 0.1%
Calcium 0.4%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

What’s your favorite recipe calling for sausage?

Homemade Sausage Seasoning

 

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Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Hi, I'm Paula - wife and homeschooling mom of six. Several family health issues involving candida, food allergies, and Lyme Disease have created a passion to better understand our God-created bodies. Today I share that enthusiasm by bringing you information on ways to improve your gut health. You can follow me on Facebook, and Pinterest.
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Latest posts by Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant (see all)

    40 replies to "Homemade Sausage Seasoning"

    • Erin

      love this! I love sausage, but am a little leery of the store brands being GF, so i cant wait to try this!

    • Paula

      Erin – I think you'll love this. It's incredible and no comparison to store bought! Thanks for stopping!

    • Michele

      This sounds SO good. We ate biscuits with sausage gravy all the time growing up. My Texan Grandma would make it ALL THE TIME. So, that's my favorite way to have sausage. Recently, my husband had biscuits and gravy for the first time (at 24 years old, can you believe that?) and he just loved it. I guess now I need to start making it, and now I can try your seasonings out. Thank you!

    • Paula

      The seasoning is what makes all the difference – I've never found another that I like as much as I do the homemade sausage seasoning. Give it a try and let us know what you think!

    • Mary Hudak-Collins

      Your recipe is a God-send! My husband just recently brought me fresh sausage from a farm. He asked that it be cut and prepared separately, and no seasonings be added. I have searched and searched, to no avail, to find an easy way to season it. Everything I read got so complicated, so I just put it in the freezer. We love sausage balls, sausage on pizza, and even in my lasagna 🙂 Thanks for sharing!

    • suzyhomemaker

      I love how simple this seasoning is. I try to avoid nitrates and MSG as well. I can't wait to try this.

    • Paula

      Mary,

      Mmm. Sausage in lasagna – I'll have to try that! Glad you found the recipe just when you needed it! Let us know what you think of it.

    • Amy

      This sounds delicious & simple to make.Cant wait until I try ths…

      Thanks for sharing with Midweek Fiesta…

    • Mary

      Do you think this would be good with ground pork instead of beef?

    • Paula

      Mary,

      Absolutely. I simply use ground beef because it's what I always have on hand. When I get a sausage craving I don't want to wait till I can buy some pork. Lazy of me, isn't it. 🙂

      • Serena

        This makes me excited! My husband always complains because we can’t have sausage, and now we can!

    • Debbie

      This sausage recipe sounds yummy as I am trying to get off of chemicals and eat as naturally as possible. I will be coming back to see what else you have to share.

    • Lea H @ Nourishing Treasures

      Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

      Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

    • Carrie @ young living oil lady

      Do you use fresh or dried herbs? Thank you for sharing your all natural recipes with us at Kids in the Kitchen! You have found your newest blog fan! 🙂
      Hope to see you linking up again next week!

    • Kelli Becton-AdventurezInChildRearing

      Brilliant! hubs is a hunter so we get fresh pork and deer meat. This is perfect- thanks for linking up with Kids in the Kitchen!

    • Paula

      Hey Carrie,

      I use dried herbs. I don't have either of these herbs in my garden though I'm hoping to keep expanding my list. If I did have these, I would roughly guess to cut the amount in half. For example, instead of 4 tablespoons of dried sage, I'd use 2 tablespoons of fresh.

      That's just a guess. I'm not much for measuring. . . 🙂

    • Laurel

      Paula – It’s just the opposite for fresh herbs. You need to double the amount because of the high water content of fresh herbs. So, instead of 4 T dried sage you’d use 8 T of fresh sage. I’d want to grate the nutmeg and pepper fresh since they lose flavor and aroma so quickly.

      Since you love sausage you should check out this book:
      http://www.amazon.com/Bruce-Aidellss-Complete-Sausage-Book/dp/1580081592/ref=sr_1_1?ie=UTF8&qid=1340908183&sr=8-1&keywords=aidell%27s+sausage

      I have a copy and so far everything we’ve made has been fantastic! Be sure to check out the recipe for Italian sausage with red wine. Mmmmmmm!
      Laurel

      • Paula

        Ack! You’re so right Laurel! I remembered that it was doubled – I just had it switched around! Thanks for commenting and bringing it to my attention.

    • Danny

      I might have overlooked this info. >> Can you add this seasoning mix to a couple of pounds of uncooked ground turkey?

      • Paula

        Absolutely! I’ve mixed it to both raw ground turkey and beef as well as adding it in as I’m browning it.

        • Danny

          Paula, I’ve recently had a heart scare and since my usual breakfast favorites are loaded with cholesterol… i want to make my own turkey sausage. I like the idea of making this dry seasoning mix in quantity… that way its good to go whichever way i decide to use it. My heart thanks you!!

          • Paula

            You’re so welcome! Stay healthy!

    • Sabrina

      Hello! the doc gave me to November 1st to get enough info on SCD to start it out/get myself ready. I’m an AVID cook/baker so your site here has been fun to check out! Found this link from your hamburger/cabbage casserole post. I’m just wanting to make SURE i’m reading it right…a full CUP of black pepper + 2 TB? And am i using fresh ground or the kind i get in the store that’s already fine ground? the reviews all sound so good…i just want to make sure i’m reading it right and using the right “potency” of pepper before doing it…thank you!

      • Paula

        Sounds crazy, I know – but the recipe is correct. 1 cup plus 2 Tbs. black pepper. I’ve used both fresh ground and already ground pepper. 🙂

        • Sabrina

          Thank you!

        • Barbie Mills

          I was wondering the same thing! That’s a ton of pepper! Glad I found the answer in the comments.

    • Kim

      fascinating!! can’t wait to try it next week(after I pick up the sage @ the store)

    • Linda

      I really appreciate this recipe for seasoning ground hamburger…especially for it to taste like “pork sausage”. I stopped eating pork and any foods pork was cooked in, about 8 years ago, which greatly improved my health, especially indigestion, including my candida too.

      I’m really looking forward to giving this a try….I have so missed having pork sausage, I grew up with it and now I can hopefully have the taste of sausage without the pork once again. I’ve tried unsuccessfully in the past to make a sausage mix for hamburger, it just never turned out well. But who would have thought “nutmeg” could be the answer to possibly why mine didn’t turn out!
      Thank you so much…I have ask for your newsletter, looking forward to reading more about you and your recipes…your a wonderfully honest and warm young lady…I will enjoy knowing you, I can sure tell you that.

      • Paula

        Awww – thanks Linda! I’m so glad you found the seasoning. I wish I could give credit to who created it, but I found it years ago on the internet and just wrote it down on a scrap of paper. 🙂 It is delicious though and a lifesaver for anyone who wants a healthier sausage. I hope you enjoy it!!

    • christine

      Do you have to use the Celtic salt? Or can you use a salt substitute? My husband is on a strict renal diet & I found your page while looking for more wholesome food recipes. It is so frustrating trying to figure out how to cook for him & fix him food that has flavour without so much sodium,,,

      • Paula

        You could use a substitute if you’d like.

    • Fia

      How much of the seasoning should I add to one pound of sausage/beef? This recipe looks delicious and I want to try it!

      • Paula

        I add 1 1/3 T. to 1 pound of ground beef.

    • Sharon Gonwa

      Thank you for this sausage recipe. I’ve given up eating pork because I read about the health issues it CAN lead to. As a young girl, our family doctor at the time, warned us about eating pork and how unhealthy it was. Guess he was right. So as much as I love bacon, ham, etc. I steer away from all pork products as much as possible. Recently I had something that had pork in it and it upset my stomach so this recipe is very much appreciated.

    • liam

      How did anyone even make this? They’re no directions 🙁
      I need more than just step one!!

      • Paula

        Sorry about that Liam – it made sense in my head, but probably not to anyone else. 🙂 I’ve updated the directions, so I hope that is more helpful. Have a great day!

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