I recreated Italian Sausage Seasoning at home using pantry spices and precise ratios so you can customize a single blend for turkey, pork, or beef.

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I didn’t mean to invent a spice blend that stuck to my ribs, but I did. I tossed fennel seeds together with garlic powder and a few dried herbs, tasted it, and kept going because something about it was oddly addictive.

It’s savory, a little bright, and it makes meals feel intentional without trying too hard. I catch myself reaching for it when I want that punch of flavor, and sometimes I just sniff the jar like it’s a new record.

Call it Italian Sausage Seasoning or Sausage Seasoning, either name seems true, and both make you want to find out what you’ll make next.

Ingredients

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Fennel seeds: Warm licorice notes, small fiber boost, gives authentic sausage aroma, slightly sweet and crunchy.
Sweet paprika: Smoky sweet red color, full of antioxidants, mild sweetness that brightens the whole mix.
Garlic powder: Pungent savory depth, tiny protein but mostly flavor, it’s the umami backbone of blend.
Crushed red pepper flakes: Sharp heat that wakes the palate, minimal calories, makes every bite lively and bold.
Dried oregano: Herbal Mediterranean aroma, antioxidants present, pairs great with tomato, adds earthy green notes too.
Kosher salt: Pulls all flavors together, helps protein bind, essential but use lightly for balance though.
Granulated sugar: Tiny sweetness balances acidity, helps browning slightly, prevents harshness, really not too sugary either.

Ingredient Quantities

2 tablespoons fennel seeds, crushed

1 tablespoon sweet paprika

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon dried thyme

1/2 teaspoon granulated sugar

How to Make this

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1. Toast the 2 tablespoons fennel seeds in a dry skillet over medium heat for 1 to 2 minutes until they smell super fragrant, then let them cool a minute.

2. Crush the toasted fennel seeds with a mortar and pestle, spice grinder, or a rolling pin in a zip bag; you want mostly crushed bits not a powder.

3. In a bowl combine the crushed fennel with 1 tablespoon sweet paprika, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon dried thyme and 1/2 teaspoon granulated sugar.

4. Whisk or stir the spices together well, breaking up any clumps. Dont be shy, get it evenly mixed so every pinch tastes the same.

5. If you like a finer seasoning, pulse the mix briefly in a spice grinder, but keep some texture for traditional sausage mouthfeel.

6. This batch will season about 2 to 3 pounds of ground meat (turkey, pork or beef). If youre using table salt instead of kosher, cut the salt down a bit.

7. Add the seasoning to the ground meat in a large bowl, then mix with clean hands or a spoon until evenly combined but dont overwork it or the meat will get dense.

8. Make a small patty and pan fry it to test for seasoning; adjust salt or red pepper if needed before you form sausages or cook the whole batch.

9. For best flavor let the seasoned meat rest in the fridge 30 minutes to overnight so the spices meld, then cook as desired.

10. Store any leftover seasoning in an airtight jar in a cool dark place for up to 6 months, or freeze a portion for longer storage.

Equipment Needed

1. Dry skillet or small frying pan for toasting the fennel
2. Mortar and pestle or spice grinder (rolling pin + zip-top bag works too)
3. Measuring spoons (tbsp and tsp)
4. Large mixing bowl
5. Whisk or sturdy spoon for blending the spices — dont be shy, mix well
6. Small frying pan and spatula to test a seasoning patty
7. Airtight jar or container for storing the seasoning
8. Zip-top bags for freezing portions or crushing with a rolling pin

FAQ

Q: How much seasoning do I use per pound of meat?

A: I usually use 1 tablespoon per pound of ground pork for a mild sausage, 1.5 tablespoons if you want it stronger. Taste as you go, dont over salt right away cause you can always add more.

Q: Can I make this spicier or milder?

A: Yep. To amp heat add more crushed red pepper flakes or a pinch of cayenne. To mellow it cut the flakes in half or leave them out. Toasting the fennel seeds first makes them taste sweeter not hotter, so thats another way to change the vibe.

Q: What if I want to use fresh herbs instead of dried?

A: Swap dried for fresh at about a 3 to 1 ratio by volume (so 1 teaspoon dried becomes about 1 tablespoon fresh, chopped). Fresh herbs give a brighter, quicker flavor but wont store well in the dry mix, so add fresh herbs right before cooking.

Q: Why crush the fennel seeds, and how do I do it fast?

A: Crushing releases the oils that give Italian sausage that licorice-y note. Smash them in a mortar and pestle, or put them in a zip bag and bash with a rolling pin or heavy skillet for 20-30 seconds. You can also lightly toast them in a dry pan for 30 seconds first to boost flavor.

Q: How long does the mix keep and how should I store it?

A: Store in an airtight jar in a cool, dark place for best flavor. It’s best used within 3 to 6 months; after that the aromatics fade. If you used fresh herbs you should use it right away, dont store that version.

Q: Can I use this mix for other dishes besides sausage?

A: Absolutely. Sprinkle it on burgers, meatballs, roasted veggies, or mix into tomato sauce. It adds a nice Italian sausage profile anywhere you want that warm fennel and herb combo.

Homemade Italian Sausage Seasoning Recipe Substitutions and Variations

Fennel seeds: anise seeds (use same amount, a bit stronger licorice note), ground fennel (same flavor, finer texture), fennel pollen (much more intense, use about 1/4 the amount), star anise powder (very potent, add sparingly)
Sweet paprika: smoked paprika (adds smoke, same amount), regular paprika (milder, swap 1:1), ancho chili powder (mild fruity heat, use same or slightly less), mild chili powder (good heat substitute)
Kosher salt: sea salt (use same by volume with similar crystals), table salt (finer so use about half to 3/4 the amount), Himalayan pink salt (use same by volume), low sodium salt (if cutting sodium)
Crushed red pepper flakes: cayenne powder (hotter so use less, start with 1/4 the amount), red pepper powder (similar heat but finer), Aleppo pepper (milder, fruity heat), hot paprika (mild heat, adds color)

Pro Tips

1. Toast the fennel till it smells amazing but watch it closely or it’ll burn, cool it, then crush to mostly chunky bits not powder — those little pieces are what give the sausage that nice pop of texture and flavor, if you want it more pronounced add another teaspoon of crushed fennel.

2. If you swap kosher for fine table salt start with less, try about 1 to 1 1/2 teaspoons fine salt for this batch then fry a tiny patty to taste, you can always add more but you cant take it away.

3. Keep everything cold and handle the meat gently, use wet hands or a spoon to mix and stop as soon as it’s evenly combined; overworking makes it dense and rubbery, chilling the formed sausage or patties for 30 minutes before cooking helps them hold together and sear better.

4. For juicier results with lean meats add a little fat or cold water — about 1 tablespoon cold water per pound or 1 to 2 tablespoons neutral oil, and if you make the mix ahead, let it rest in the fridge for at least 30 minutes so the spices meld, label and freeze portions for easy future use.

Homemade Italian Sausage Seasoning Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I recreated Italian Sausage Seasoning at home using pantry spices and precise ratios so you can customize a single blend for turkey, pork, or beef.

Servings

servings

Calories

6.41

kcal

Equipment: 1. Dry skillet or small frying pan for toasting the fennel
2. Mortar and pestle or spice grinder (rolling pin + zip-top bag works too)
3. Measuring spoons (tbsp and tsp)
4. Large mixing bowl
5. Whisk or sturdy spoon for blending the spices — dont be shy, mix well
6. Small frying pan and spatula to test a seasoning patty
7. Airtight jar or container for storing the seasoning
8. Zip-top bags for freezing portions or crushing with a rolling pin

Ingredients

2 tablespoons fennel seeds, crushed
1 tablespoon sweet paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon granulated sugar

Directions

Toast the 2 tablespoons fennel seeds in a dry skillet over medium heat for 1 to 2 minutes until they smell super fragrant, then let them cool a minute.
Crush the toasted fennel seeds with a mortar and pestle, spice grinder, or a rolling pin in a zip bag; you want mostly crushed bits not a powder.
In a bowl combine the crushed fennel with 1 tablespoon sweet paprika, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon dried thyme and 1/2 teaspoon granulated sugar.
Whisk or stir the spices together well, breaking up any clumps. Dont be shy, get it evenly mixed so every pinch tastes the same.
If you like a finer seasoning, pulse the mix briefly in a spice grinder, but keep some texture for traditional sausage mouthfeel.
This batch will season about 2 to 3 pounds of ground meat (turkey, pork or beef). If youre using table salt instead of kosher, cut the salt down a bit.
Add the seasoning to the ground meat in a large bowl, then mix with clean hands or a spoon until evenly combined but dont overwork it or the meat will get dense.
Make a small patty and pan fry it to test for seasoning; adjust salt or red pepper if needed before you form sausages or cook the whole batch.
For best flavor let the seasoned meat rest in the fridge 30 minutes to overnight so the spices meld, then cook as desired.
Store any leftover seasoning in an airtight jar in a cool dark place for up to 6 months, or freeze a portion for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.