Make your own Italian sausage at home with this homemade italian sausage seasoning recipe. Add these savory spices to turkey, pork or beef and have delicious Italian sausage ready for pizzas, meatballs, spaghetti or your favorite Italian dish. Fits Paleo and Whole30 eating plans!
Do you like making homemade spice mixes? It can be cost effective to whip up your own seasoning blends at home with spices that you may already have in your cupboard. Italian seasoning, fajita seasoning, taco seasoning and pasta salad seasoning are 4 of our favorites.
When we started watching our sugar intake, we realized that so many of our favorite foods had sugar in them. Sausage was one of those things. Now let me tell you. I love my sugar. But if I’m going to make the decision to have sugar, I’ll take a donut, please. I don’t want sugar in my sausage.
This homemade Italian sausage seasoning solves that problem and lets you know exactly what you’re putting in to your food to season it.
There are a few key ingredients that give homemade Italian sausage seasoning its flavor:
**Pro Tip: It may seem like we’re cheating by adding in pre-mixed Italian seasoning. We find that most people have this in their spice cupboard already. If you don’t, you can use our recipe to mix up some of your own.**
This homemade italian sausage seasoning makes enough to season two pounds of meat. You can use more or less, depending on how flavorful you like your food. We recommend starting by using this whole recipe in two pounds of meat and adjusting from there.
Use ground pork, ground beef, ground chicken or ground turkey, which is our preference.
I often make up a big batch of this savory sausage. You form it into patties and freeze the patties to cook later (I actually like having an Italian sausage patty for breakfast alongside some veggies), or you can cook them right away.
You can also brown the meat and freeze it. This makes it super easy to pull out and use in sauces and all of your savory Italian dishes!
**Pro Tip: If we make up a big batch of this, we used dried onions and garlic. If we make up a single batch, we use fresh onion and garlic.**
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