Julie Clark
Updated:
Italian Sausage Seasoning Recipe: Mild, Sweet & Hot Versions
May contain affiliate links. Terms of Use Policy.
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.
I have a question what’s the meat musher called?
My whole family was thrilled with this recipe. I used fresh garlic and dried onion because that’s what I had on hand. Also I used 1 pound ground turkey and 1 pound ground pork. I made sausage patties with some and served them over spaghetti sauce straight from the jar. Yum! Then I used it for making a meat spaghetti sauce – double Yum! Thank you, I will definitely use this spice mix again.
I just used your spice recipie with venison,omg!! delishes and my 7 year old picky grandson loves it.In the bulk form,so we can make patty’s at will,how lucky i hit your page …Thank you so much for sharing this with us…
Love the flavor of Pork, but looking to cut fat… BUT… family is not a fan of ground turkey. Any recommendation for proportions if blending meats such as some Pork for flavor and Chicken for low fat? Would I need to adjust amounts of seasonings to compensate for bland chicken?
Thank you for this mix! I used it with ground pork. It was absolutely fantastic!
I love this seasoning recipe. It really transforms the taste of my ground turkey. I’ll never buy Italian sausage again.
My first try at using your italian seasoning/sausage recipe for a stuffed zucchini. We use venison hamburger. Wish me luck! I’ll let you know the results.
My husband and I have just started using the Quorn meat substitutes (mentioned in the Plant Paradox book) but, we can’t find their version of Italian Sausages in any of our local markets. As a result we decided to buy the Quorn Crumbles and make our own sausage seasoning so that I can make my favorite spaghetti sauce. I am wondering if we make your seasoning recipe (which looks absolutely yummy btw) and blend it into the Quorn Crumbles, without cooking it immediately, can we freeze it, until we are ready to brown the crumbles and make the spaghetti sauce???… Read more »
I googled ” how to make Italian sausage.” I came upon your website with this recipe for this spice. I cannot wait to try this at home!!! I will use ground turkey! Wish me luck! (Not much of a cooker, but when i do cook, the family enjoys every bite!)
We moved to Germany less than a year ago, and they don’t have Italian sausage here. I just found your recipe and decided to give it a go. It’s excellent! I’m so excited I can make some of my favorite recipes again! I added a bit more fennel, because I love it, but other than that I followed this exactly. Thank you!
This is the best Italian sausage recipe I’ve ever tasted!
Ran across this site while looking for this seasoning blend.
Thanks. Looks perfect. Hungry for cabbage rolls but My Mrs is sensitive to pork. Having made my own similar blend from scratch and by guess, this mix looks perfect. These blends are also very forgiving and have lots of room for taste preferences. Since sausage adds fat and flavor, I’ll use plain old 80/20 ground beef. Yum!
Great with ground pork sausage too!
I’m looking forward to using this to make a keto version of Tuscana soup from Olive Garden! I replace the potatoes with kohlrabi or zucchini but the Italian sausage is a pretty integral part of the flavour! Thanks for this! 🙂
Not only did I use this in ground turkey (went on pizza) I used it to spice rub a chuck roast. It is just so good. Thank you