DIY Sausage Seasoning
We don’t eat regular sausage for a lot of reasons. I am not a fan of how commercial pigs are raised for meat, nor am I of the belief that their meat is good for you at all. Of course, there are exceptions to every rule, and different beliefs for each person. Go with what you feel is best for your family, of course. This is just *my* personal opinon. Of course, my family loves the taste of sausage like nobody’s business, and when I took this out of our diets, a revolt started.I found that by mixing different seasonings with hamburger, turkey, or even chicken, I could achieve a sausage like flavor without the pork. So, here’s the recipe that has my family fooled:
- 3/4 cup salt
- 3/4 cup dried sage
- 3/4 cup dried thyme
- 3/4 cup brown sugar (or you could use sucanat, like I did here)
- 3 tsp black pepper
- 3 tsp rosemary
- 1 tsp chili powder (more if you like yours spicy)
Mix ingredients in order in a jar.
Add an air tight lid and shake it up. Let sit for at least 30 minutes before use to allow the spices to settle together. To use, add 1/4 cup to each pound of meat.For sausage like patties, mix the meat with the seasonings and then shape and fry. To use as ground sausage for pizza toppings, spaghetti, biscuits and gravy, etc. then you will add the seasonings as the meat is finishing browning, with up to 1 /3 cup water to blend in. Store in air tight jar for up to 3 months.