Breakfast sausage seasoning
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Sage, thyme, fennel, nutmeg and pepper in a small blend that seasons one pound of ground meat for homemade breakfast sausage patties.
Ingredients
- 1 teaspoon ground sage
- ½ teaspoon ground thyme
- ½ teaspoon fennel seeds (finely crushed or ground)
- ¼ teaspoon salt (to taste)
- ¼ teaspoon ground black pepper (to taste)
- ⅛ teaspoon ground nutmeg
- 1 pinch crushed red pepper flakes
Equipment
- mixing bowl
- spice grinder
Directions
- If needed, grind the fennel seeds first. Measure all the spices into a small bowl and stir well.
- Use right away, or move to an airtight container to use later.
Notes
Use the whole blend to season 1 pound of ground meat. Shape into patties and refrigerate at least 8 hours, or up to 24 hours, so the flavors blend. Store the blend airtight in a cool, dry place; freshness fades after about 6 months (the fennel first). Safety: cook ground pork sausage to 160°F (165°F for poultry).
