Homemade Italian Sausage Seasoning

If you're anything like me, you go through a lot of sausage in everything from pasta bakes to scrambles to soups. But store-bought options can be pricey or packed with sodium and additives. That's why I started making my own Homemade Italian Sausage Seasoning, and now I'm never going back.

It's made from everyday pantry spices (no special grocery trip needed!) and works with any ground meat you like, such as turkey, chicken, beef, pork, or even plant-based crumbles. It adds that classic sausage flavor with garlic, fennel, Italian herbs, and a hint of spice. You can customize it to your taste, and even better? It comes together in under 5 minutes!

Before You Get Started

Here are a few helpful tips to get the most out of your homemade sausage seasoning:

• Start with quality meat: To make your own sausage, start with ground meat. Ground turkey, chicken, pork, beef, or a combination of proteins can be used. For a more traditional sausage texture, choose ground meat with some fat content (75%-85%). If you only want the flavor but are ok with a leaner protein, use lean ground meat.
• Double or triple the spice blend: Store it in a small jar and keep it on hand for quick meals. It stays fresh in your spice drawer for up to 6 months.
• Adjust to your taste: Like it spicier? Add extra red pepper flakes or a pinch of cayenne. Want it more herb-forward? Add a little extra fennel or dried sage.
• Let the flavors meld: If you have time, let the seasoned meat rest for 15–30 minutes before cooking. It makes the flavors even better.
• Make it meatless: This seasoning works great with plant-based meat crumbles or tempeh for a vegetarian version.

How to Make Italian Sausage Seasoning

Here's how to make your own healthy Italian sausage in minutes.

1. Mix the Seasoning

In a small bowl, combine all the spices: dried parsley, Italian seasoning, garlic powder, onion powder, salt, black pepper, paprika, fennel, and red pepper flakes (if using).

Pro Tip: Taste a tiny pinch of the spice mix and adjust to your liking before adding it to the meat.

2. Combine with Ground Meat

Add 1 tablespoon of the seasoning per ½ pound of ground meat (or 2 tablespoons per pound). Mix until evenly distributed. You can now cook it up as crumbles, form into patties, or roll into meatballs.

3. Cook and Enjoy

Brown the sausage in a skillet, bake your meatballs, or fry up patties—then use them in pasta, sandwiches, or breakfast bowls!

Recipe Tips and Ideas

This seasoning mix is endlessly versatile. Here are just a few tasty ways to use it:

• Make sausage patties: Perfect for breakfast or meal prep—just form and pan-fry until golden and cooked through.
• Shape into meatballs: Add 1 egg and ¼ cup breadcrumbs to the meat mixture and bake at 400°F for 15–18 minutes.
• Use in pasta or soups: Brown the sausage and stir it into spaghetti sauce, zoodles, lentil soup, or stuffed peppers.
• Roast veggies with it: Toss cauliflower, potatoes, or zucchini with a sprinkle of the spice blend and roast at 425°F for 20–25 minutes.
• Stuff it into mushrooms or peppers: Mix the sausage with a little cheese and breadcrumbs, stuff into veggies, and bake for a satisfying meal.
• Go meatless: Add it to lentils, tempeh, or crumbled tofu for a plant-based sausage flavor.

Storage and Make-Ahead Tips

Homemade sausage seasoning is great for planning ahead!

• To store the seasoning: Keep it in an airtight jar in your spice drawer for up to 6 months.
• To store seasoned meat: Store raw seasoned sausage in the fridge for up to 2 days, or freeze for up to 3 months.
• To freeze patties or meatballs: Cooked or uncooked sausage patties and meatballs freeze well. Separate layers with parchment paper and store in a freezer-safe bag.