Sausage Seasoning Fave! Unverified!

I started with dissatisfaction with the preparation and availability of turkey sausage and ended with the ultimate solution to pork rib trimmings, ground coarse. This is a bit of a kitchen sink recipe largely intact from The Joy of Cooking. I find that it is easier to mix up a large batch and have it on hand: I'll mark it below as "parts": I use a small measuring cup in tablespoon gradients but you could use ounces or cups or buckets for all it would matter. Pick a unit. At present I am favoring swapping out a quarter of the salt for Accent (ALL HAIL MSG).


  • 1 1/2 lbs ground pork or turkey
  • 2 tsp coarsly ground black pepper
  • 1 1/2 tsp dried sage
  • 1 tsp salt
  • 1/2 tsp dried marjoram
  • 1/4 tsp dried thyme, alternately savory
  • pinch ground ginger
  • pinch or two ground red pepper

Proportional Measure

  • 8 parts ground pepper
  • 6 parts dried sage
  • 4 parts salt, alternately swap 1->1.25 parts salt for 1 part Accent
  • 2 parts dried marjoram
  • 1 part thyme, savory if you're fancy
  • 1/2 part ground ginger, but be generous
  • 1/2 part ground red pepper, or forget about it.


Place ground meat in a large bowl or dish. Combine dry ingredients and integrate into meat, tossing and fluffing with a fork to ensure even coverage before forming patties.

Some pureists -- myself included -- cut in a little water prior to adding the seasoning. Depending on your preparation and the moisture content of your meat, you may want to do likewise.