Jimmy Dean Sausage Seasoning Recipe: Savory Breakfast Blend for Homemade Sausage

I’ve perfected a homemade spice blend that captures the signature taste of Jimmy Dean sausage without the preservatives. This mix brings bold, savory depth to ground meat with just a few pantry staples.

No complicated techniques—just combine these simple ingredients and store for future use. The blend works with pork, chicken, or turkey, delivering that familiar breakfast sausage flavor in minutes.

Use it fresh or keep it on hand for fast meals. A little goes a long way, so you’ll have enough for multiple batches of sausage.

Perfect for patties, crumbles, or links. Here’s how to make it.

Ingredients for Jimmy Dean Sausage Seasoning

Ten pantry spices create that classic breakfast sausage flavor you love.

The sage is doing most of the heavy lifting here—Penzeys has the best quality if you’re splurging, but grocery store brands work fine. McCormick or Badia are solid, reliable options. Look for vibrant color in your dried herbs (dull brown means they’re past their prime). I grab mine from the bulk section at Whole Foods so I can buy just what I need. Always give them a good sniff before buying—if they don’t smell like anything, they won’t taste like anything.

No marjoram? One-fourth the amount of oregano works in a pinch. Out of nutmeg? Skip it entirely—this is the one spice that’s optional. Want more depth? Add one-half teaspoon of ground coriander. The red pepper flakes are flexible too—use anywhere from a quarter to a full teaspoon depending on how much kick you want. (I go light since kids are eating this.)

Glass jar, dark cupboard, done. Keeps its punch for about 6-12 months. I make a double batch every time—one for the spice rack, one to gift. (Friends always ask for more.)

Step-by-Step Instructions for Savory Breakfast Sausage Seasoning

This homemade blend comes together in minutes with just a bowl and a whisk.

Step 1: Combine the Aromatic Base

In a medium mixing bowl, add the 2 tbsp Ground Sage and 1 tbsp Dried Thyme. I always rub the sage between my palms first to release its earthy oils. This step ensures the flavor fully infuses the meat when you use the seasoning.

These two herbs form the aromatic foundation of the blend. The sage delivers that classic sausage profile, while the thyme adds a subtle floral note that balances the other spices.

Step 2: Add the Savory and Spicy Elements

To the bowl, add the 1 tbsp Ground Black Pepper, 1 tbsp Garlic Powder, and 1 tbsp Onion Powder. These ingredients provide the savory depth that makes the seasoning taste authentic. The garlic and onion powders dissolve beautifully into the meat, while the pepper adds a mild bite.

Now add the 1 tbsp Paprika, 1 tsp Dried Marjoram, and 0.5 tsp Crushed Red Pepper Flakes. The paprika gives a warm, slightly sweet base, the marjoram adds a delicate herbal note, and the red pepper flakes introduce a gentle heat that builds as the sausage cooks.

Step 3: Incorporate Salt and the Secret Spice

Add the 2 tbsp Kosher Salt to the bowl. This is what brings all the flavors together and ensures your sausage has the right level of seasoning. I prefer Diamond Crystal kosher salt because it dissolves evenly and has a clean taste.

Finally, add the 0.25 tsp Ground Nutmeg. This is the secret ingredient that most people overlook. Nutmeg adds a warm, slightly sweet complexity that rounds out the blend. Freshly grated nutmeg is ideal, but pre-ground works perfectly here.

Step 4: Mix Thoroughly and Store

Using a whisk, thoroughly combine all the ingredients until evenly distributed. The mixture should look uniform in color and texture, with no visible clumps of individual spices. This ensures every bite of your sausage has balanced flavor.

Transfer the seasoning to an airtight container. I like to use a small mason jar for easy storage. This blend keeps well for up to 3 months in a cool, dark place. For longer storage, keep it in the refrigerator for up to 6 months.

When ready to use, simply mix 3-4 tbsp of this seasoning per pound of ground meat for perfectly flavored homemade sausage every time.

Essential Equipment for Great jimmy dean sausage seasoning

Mixing Bowls

A medium glass or stainless steel mixing bowl works best for combining spices. I prefer Pyrex because it’s durable and easy to clean. Avoid plastic, as it can absorb odors from previous use. 💡

Whisk or Fork

A small wire whisk ensures even distribution of all spices. I use a 10-inch balloon whisk from OXO for perfect blending. A fork works in a pinch, but a whisk is more efficient.

Measuring Spoons

Accurate measurements matter for consistent flavor. I recommend stainless steel measuring spoons with both tablespoon and teaspoon markings. 1 tbsp and 1 tsp sizes are essential for this blend.

Storage Containers

An airtight container keeps your seasoning fresh. I love 8 oz mason jars for their seal and ease of use. Store in a cool, dark place to preserve potency for up to 3 months.

Labels

Label your container with the date and contents. I use chalkboard labels from Amazon for a clean look. This helps you track freshness and avoid mix-ups with other spices.

Optional Scale

For precision, a digital kitchen scale is useful. I use the Escali Primo, which measures in grams or ounces. Weighing spices ensures consistency, especially for large batches. ✨

Frequently Asked Questions