Italian Sausage Seasoning Recipe

4.76 from 515 votes

Make your own Italian sausage at home with this homemade italian sausage seasoning recipe. Add these savory spices to turkey, pork or beef.

Prep Time5

Cook Time10

Total Time15

Course: Main Dish

Cuisine: American, Italian

Servings:

Calories: 292kcal

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 1/2 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)

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.

This recipe seasons 2 pounds of meat. For 1 pound, use half of everything.
For a mild version, cut the red pepper flakes to 1/4 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 1/4 to 1/2 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.