Homemade Italian Sausage Seasoning

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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.

A plate sausage Seasoning

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.

What’s in Italian Sausage Seasoning?

There are a few key ingredients that give homemade Italian sausage seasoning its flavor:

  • parsley
  • Italian seasoning
  • black pepper
  • fennel seed
  • paprika
  • red pepper flakes
  • salt
  • onion
  • garlic

**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.**

A close up of sausage seasoning unmixed

How much Italian sausage seasoning to add to meat?

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.

What meat do you use for sausage?

Use ground pork, ground beef, ground chicken or ground turkey, which is our preference.

sausage seasoning on a spoon

Italian Sausage Recipes

I use this Italian sausage in soup, meatballs, spaghetti sauce and lasagna. Anytime you have an Italian dish, you can substitute Italian sausage for the ground beef to give it an extra zip of flavor.

How to Store Bulk Sausage Seasoning

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!

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.

**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.**

Other Italian Recipes

mixed sausage seasoning on a spoon


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Italian Sausage Seasoning unmixed in a bowl
Italian Sausage Seasoning unmixed in a bowl

Italian Sausage Seasoning Recipe

4.70 from 351 votes
Make your own Italian sausage at home with this homemade italian sausage seasoning recipe. Add these savory spices to turkey, pork or beef.
Servings 8
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 2 teaspoons dried parsley
  • 2 teaspoons Italian seasoning
  • 1 1/2 teaspoons black pepper
  • 1/2 teaspoon fennel seed (we use whole, but you can crush the ½ teaspoon of whole seeds if you’d like)
  • 1/2 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 2 teaspoons salt
  • 1 tablespoon minced garlic (we use fresh if not making a big batch)
  • 1 teaspoon minced onions (we use fresh if not making a big batch)
  • 2 pounds ground beef (or turkey, chicken or pork)


  • In a small bowl, combine all of the seasonings. Add the seasonings to 2 pounds of ground beef. Brown or cook as desired in a large skillet.
  • Store any leftovers in the refrigerator in an airtight container.


*If you’d like, you can use all dried seasonings and make up a big batch of seasoning to store in your pantry. Be sure not to use fresh onion and garlic if you do this. Use all dried seasonings (same amounts).


Calories: 292kcal | Carbohydrates: 1g | Protein: 19g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 662mg | Potassium: 322mg | Vitamin A: 145IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 2.5mg
Course Main Dish
Cuisine American, Italian
Calories 292
Keyword easy spice mix, homemade seasoning mix, how to make italian sausage seasoning

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Kimberly Logan Brennan
5 years ago

I needed to find a recipe for sausage, because I have a lot of allergies, especially to nitrates. So, I tried yours, and it was a huge success! I use lean ground turkey, lots of Italian seasoning, grilled onions, and garlic, salt and a lot of pepper. That’s where I like to get my heat. Ground pepper. I don’t like to eat a lot of carbs, so I looked for an egg in a muffin tin recipe, that I could us the sausage in. I made them, mostly for myself, as my husband gets up early and makes himself omelets,… Read more »

5 years ago

I made this tonight with spaghetti squash and sauce and it was soooooooo tasty! I just had to leave a comment! I added a teeny but more red pepper flakes to make it a spicy Italian sausage and it was delicious!!! My husband loved it too. We both agreed that it was even tastier than store bought italian Sage. Thank you so much for the recipe and all your time perfecting it!

Helen Back
5 years ago

Could I use half ground beef and sausage

Joe Schoppe
5 years ago

Should the fennel seed be used as whole fennel seed or should it be ground. If ground what is the quantity of ground to use for a 2LB batch and a 5LB batch’

The minced garlic–are you using dry?
The minced onion–are you using dry?
Thanks in advance for your reply.

Patricia Ansley
4 years ago

I absolutely love this sausage recipe. I made it with 1 1/2 pounds of ground pork plus 1/2 pound ground beef. It was hard to do but I let it rest including the fridge overnight. Then I made spaghetti sauce. Oh, heavens!!! For my spaghetti I browned the sausage, added: 2 28 oz. cans of Cento San Marzano tomatoes 3 T Cento Tomato Paste 2 T your amazing Homemade Italian Seasoning 2 T olive oil. Simply delicious!! Normally, I’m chopping, slicing, dicing and seasoning my sauces. Instead, I made my sauce with your blend exclusively and it was just perfect.… Read more »

Kim Zonca
4 years ago

5 stars
First of all, LOVE this recipe! But if you make a large batch of this spice mix, how many tablespoons should you use per 2 lbs of ground meat? Trying to find this in the description but I can’t…

4 years ago

Can ground turkey substitute for beef? What can I do to make it more like beef, looks and taste.?

4 years ago

We LOVE this recipe! We first tried it last week and altered it accordingly to our personal flavor preference of spicy! We get our hog processed yearly and request the sausage be plain Jane, so we can try new flavors of sausage blends. We then use our press and make links or freeze in patties or crumbles. One question- I tripled this recipe for six pounds of pork. I ran out of crushed red pepper at the 1 tsp mark. I have a great cayenne blend, but unsure how much to compensate for the missing red pepper. Any idea or… Read more »

Renee Gardner
4 years ago

5 stars
Thank you for sharing! My closest grocery store has been reducing the availability of small batch products and replacing them with more national brands, which all include more of the ingredients I’m trying to avoid. I need a good starting point for customizing homemade sausage without the extra fat and preservatives in those national brands and this is just what I need. I’m going to try it tonight with turkey.

4 years ago

I used this recipe to make turkey sausage for homemade Lasagna on Christmas Eve. I used plain ground turkey and mixed it with the seasonings, then let it sit for several hours in the fridge before making the marinara sauce. Our guests said it tasted like Italian sausage and were surprised when I said it was turkey. I didn’t have dried parsley and paprika (sweet?) on-hand, so just imagine the Italian seasoning goodness with them! Thank you for sharing your recipe which took my lasagna from great lasagna to “amazing Lasagna” (quoting one of the guests). This seasoning mix is… Read more »

4 years ago

5 stars
I used your recipe to season some Gardein ‘Beefless Ground’. I served it with eggs and biscuits Christmas morning. Oh man… the meat eaters in the house were convinced I had served them real sausage to eat. I plan to use it soon for a potluck with “sausage” gravy and biscuits. Perfect recipe I will use again, and again! Thanks so much 🙂

4 years ago

5 stars
Usually I buy the pre-seasoned Italian turkey sausage, but the market I was at didn’t carry it. So I purchased ground turkey instead. Tried this recipe for the first time tonight and my husband who is very particular and a pretty good cook himself, said this tasted better than the pre-seasoned turkey sausage we usually buy. We are definitely keeping this recipe in our book. It was so flavorful and free of all the odd additives that are included in the pre-seasoned sausages at the grocery store.

4 years ago

5 stars
I made it again last night to season some ground turkey cooked with scrambled eggs. Again, we thought it was delicious and very flavorful and created a true Italian-sausage seasoning. I went very light on the red pepper flakes but only because my stomach can’t tolerate too much heat, but the other ingredients contributed plenty of flavor. This seasoning mix is delicious and will be our go-to recipe from now on.

4 years ago

I didn’t have any Italian seasoning on hand and this was made delicious sausage.

Robin Hoode
4 years ago

There are many interesting and useful comments posted about this article. Thanks, everybody! But I am wondering why nobody has questioned the specification of the paprika! Aren’t there many types of paprika, and will not the use of one kind significantly change the taste of the entire batch of sausage that you make?
I hope that you will clarify for me just what type of paprika that you used to make this recipe. FYI- I have tried it using Smoked Paprika (by McCormick) but I love to try and duplicate the suggested recipe before I comment about it.
Thank you!