Julie Clark
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Italian Sausage Seasoning Recipe: Mild, Sweet & Hot Versions
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Homemade Italian sausage seasoning is a blend of fennel seed, garlic, parsley, Italian seasoning (oregano and basil), paprika, black pepper, salt, and red pepper flakes.
Stir it into 2 pounds of ground pork, beef, turkey, or chicken and you have fresh Italian sausage ready for pizza, spaghetti, meatballs, or breakfast patties. Fennel seed is the spice that makes it taste like real Italian sausage, so don’t skip it.
Below you’ll find the exact amounts, how to make it mild, sweet, or spicy, and how to scale it up or down for any amount of meat.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Sandy says, “I recently used this recipe to make homemade Italian sausage. I’m very picky and my favorite store bought brand is Dinos. It’s no longer sold in my area. I can say without a doubt this recipe rivals Dinos. I let it sit in the fridge 24 hours to let the ingredients meld into the pork sausage. You must try this recipe with confidence that the flavors are just right.”
What’s Actually in Italian Sausage Seasoning?
Italian sausage seasoning is just a handful of pantry spices you probably already have:
- Fennel seed for that signature licorice-like flavor
- Italian seasoning (a blend of oregano and basil) for the herby backbone
- Garlic, fresh minced or dried
- Onion, fresh minced or dried
- Dried parsley for a little freshness and color
- Paprika for warmth and color
- Black pepper and salt
- Red pepper flakes for a gentle heat you can adjust or leave out
That’s the whole blend. No sugar, no anti-caking agents, no mystery ingredients. Which is the whole reason I started making my own.
Old Fashioned Italian Sausage Seasoning at Home
A lot of people search for old fashioned or old school Italian sausage seasoning, and I think what they’re really after is the version with nothing extra. No sugar, no fillers, no long ingredient list you can’t pronounce. That’s exactly how it was made in the church cookbooks I grew up with here in Ohio: pork, fennel, garlic, and a short list of pantry herbs.
If you want the truly old fashioned version, use fresh minced garlic and onion instead of the dried, go easy on the paprika, and let the seasoned meat rest in the fridge overnight before you cook it. That overnight rest is the old trick. It lets the fennel and garlic work their way all through the meat, and it makes a real difference.
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.
Enjoy! -Julie
How Do You Make Italian Sausage Seasoning?
It could not be simpler. Combine all of the spices in a small bowl, then work the blend into your ground meat with your hands until it’s evenly mixed. Brown it in a skillet, or form it into patties or links.
If you have time, let the seasoned meat rest in the fridge for at least 30 minutes, or overnight, before cooking. That rest is the secret to deep, melded flavor. (Full amounts are in the recipe card below.)
Italian Sausage Seasoning for 1 Pound (or Any Amount)
The recipe below makes enough to season 2 pounds of meat. But you don’t always have exactly 2 pounds, so here’s how to scale it. If you’re making a big batch, use dried minced onion and garlic instead of fresh so it stores well.
| Spice | For 1 lb | For 2 lbs (base) | For 4 lbs |
| Dried parsley | 1 teaspoon | 2 teaspoons | 4 teaspoons |
| Italian seasoning | 1 teaspoon | 2 teaspoons | 4 teaspoons |
| Black pepper | ¾ teaspoon | 1 ½ teaspoons | 1 tablespoon |
| Fennel seed | ¼ teaspoon | ½ teaspoon | 1 teaspoon |
| Paprika | ¼ teaspoon | ½ teaspoon | 1 teaspoon |
| Red Pepper Flakes | ½ teaspoon | 1 teaspoon | 2 teaspoons |
| Salt | 1 teaspoon | 2 teaspoons | 4 teaspoons |
| Minced Garlic | 1 ½ teaspoons | 1 tablespoon | 2 tablespoons |
| Minced Onion | ½ teaspoon | 1 teaspoon | 2 teaspoons |
How Do You Make Mild Italian Sausage Seasoning?
For mild Italian sausage seasoning, cut the red pepper flakes down to ¼ teaspoon or leave them out completely. You’ll still get all the savory, herby flavor from the fennel, garlic, and Italian seasoning, just without any heat.
This is the version I make when I’m cooking for kids or using the sausage in something delicate, like a sausage breakfast pie or a pot of sausage tortellini soup.
How Do You Make Sweet Italian Sausage Seasoning?
Sweet Italian sausage isn’t sweet like dessert. It just means the mild, fennel-forward version without the heat.
To make sweet Italian sausage seasoning, leave out the red pepper flakes and stir in 1 to 2 teaspoons of brown sugar. Add another ¼ teaspoon of fennel seed and it leans even more toward that classic sweet Italian flavor you’d find at the deli counter.
How Do You Make Hot Italian Sausage Seasoning?
Like a little kick? For hot Italian sausage seasoning, bump the red pepper flakes up to 2 teaspoons and add ¼ to ½ teaspoon of cayenne pepper.
Here’s my one tip: start on the lower end, brown a small spoonful of the meat, and taste it before you commit the whole batch. You can always add more heat. You can’t take it back out.
How to Make Ground Beef Taste Like Italian Sausage
You don’t need special sausage meat to get Italian sausage seasoning flavor. Add one full batch of this seasoning to 2 pounds of ground beef, mix it in well with your hands, and let it sit for at least 30 minutes (overnight is even better).
The fennel and Italian herbs are what your taste buds read as “sausage,” so once they soak in, browned ground beef tastes just like the real thing in spaghetti sauce, lasagna, or on a pizza.
How to Make Ground Turkey Taste Like Italian Sausage
Ground turkey is my favorite for this because it’s leaner and soaks up the Italian sausage seasoning beautifully. Since turkey is milder and can dry out, I add an extra pinch of salt and, if I’m browning it for a sauce, a drizzle of olive oil to make up for the lower fat. Everything else stays the same.
Italian Sausage Seasoning Recipe
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
Ingredients
- 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 or use ground fennel 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)
Instructions
- 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.
- The seasoning mix itself can be stored at room temperature, in an airtight container in the pantry. This seasoning mix makes enough to season two pounds of ground 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.
Notes
- This recipe seasons 2 pounds of meat. For 1 pound, use half of everything.
- For a mild version, cut the red pepper flakes to ¼ teaspoon or leave them out.
- For sweet Italian sausage, skip the red pepper flakes and stir in 1 to 2 teaspoons of brown sugar.
- For hot Italian sausage, bump the red pepper flakes to 2 teaspoons and add ¼ to ½ teaspoon of cayenne. Taste a browned spoonful before you season the whole batch.
- Use ground pork, beef, turkey, or chicken. Venison works great too.
- To make a big batch for the pantry, use dried minced onion and garlic instead of fresh. Keep the amounts the same.
- For the best flavor, let the seasoned meat rest in the fridge for 30 minutes or overnight before cooking.
- Store the dry blend in an airtight container at room temperature. Use about 3 tablespoons per 2 pounds of meat.
Nutrition
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
How to Store Italian Sausage Seasoning
Make a big batch of the dry blend and keep it in an airtight container at room temperature in the pantry.
Once it’s mixed into meat, you can form it into patties or links and freeze them to cook later, or brown the meat and freeze it ready to drop into sauces. I like keeping a few seasoned patties in the freezer for a quick breakfast alongside some veggies.
Ways to Use Italian Sausage Seasoning
Anytime a recipe calls for ground beef, swap in this Italian sausage seasoning for an extra touch of flavor. I use it in Italian vegetable soup, Italian meatballs, spaghetti sauce, and lasagna, and it makes a great rub for pork shoulder too.
A few more to try: Italian Sausage Pasta, Italian Chicken Skillet, Italian Green Beans, and Italian Pasta Salad.
Frequently Asked Questions
What spices are in Italian sausage?
Italian sausage is seasoned with fennel seed, garlic, oregano, basil, parsley, paprika, black pepper, salt, and red pepper flakes. Fennel seed is the one that gives it its signature flavor.
Is there sugar in Italian sausage seasoning?
No. This homemade blend has no sugar at all, which is exactly why I started making my own. If you want a sweet Italian sausage, you can add 1 to 2 teaspoons of brown sugar, but it’s completely optional.
What is the difference between sweet and hot Italian sausage?
Sweet Italian sausage is the mild, fennel-forward version with no heat. Hot Italian sausage has the same base plus extra red pepper flakes and often a little cayenne. The herbs and fennel stay the same in both.
How much seasoning do I need per pound of meat?
Use half of this recipe for 1 pound of meat. See the scaling chart above for 1, 2, and 4 pound amounts. Start with the full amount and adjust to your taste from there.
Can I use this seasoning on turkey or chicken?
Absolutely. It works on ground pork, beef, turkey, chicken, and even venison. With leaner turkey or chicken, add an extra pinch of salt and a drizzle of oil when browning.
Do I have to use fennel seed?
Fennel seed is what makes Italian sausage seasoning taste like Italian sausage, so I don’t recommend leaving it out. If you only have ground fennel, use just a little bit less.
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!
I didn’t have any Italian seasoning on hand and this was made delicious sausage.
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.
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.
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 🙂
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 »
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.
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 »
Can ground turkey substitute for beef? What can I do to make it more like beef, looks and taste.?
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…
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 »
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.
Joe
Could I use half ground beef and sausage
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!
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 »