The Perfect Jimmy Dean Breakfast Sausage Seasoning Recipe: A Personal Journey**
Okay, so here’s the deal. I’ve been on the hunt for a homemade version of that classic Jimmy Dean breakfast sausage seasoning forever. And by forever, I mean ever since my little one decided he wouldn’t touch store-bought sausage anymore. I mean, it’s just sausage, right? But, no, he has to have it "just like Daddy makes." (Fun fact: Daddy is a pretty awful cook.) Anyway, I’ve tried a few recipes that promised to be the holy grail of breakfast sausage seasoning, but I ended up with a mixture that was too bland or just didn’t have that kick I remember from my childhood.
But then, I stumbled upon this blend that brings me back and makes my kitchen smell AMAZING. Seriously, friends—forget about those overly processed packets from the grocery store. Let me share with you my version of Jimmy Dean Breakfast Sausage Seasoning that’s easy, flavorful, and better than anything you’ll find wrapped in plastic.
Ingredients for Jimmy Dean Breakfast Sausage Seasoning**
Here’s what you’ll need:
2 tablespoons dried sage (rubbed)
I prefer rubbed sage for its flavor. You could use ground, but… it’s just not the same.2 teaspoons dried thyme
(This one’s pretty straightforward. Can’t substitute this with fresh unless you’re in a pinch—let’s be real, that’s never happened to me!)2 teaspoons black pepper
And listen, don’t skimp on this; black pepper packs a punch and adds depth.1/2 teaspoon dried rosemary, crushed
Ugh, seriously, if you don’t crush it first, it won’t blend well. Learned that the hard way…1/4 teaspoon dried marjoram
Marjoram—another herb that’s subtle and lovely. I swear, it changes everything.1 tablespoon brown sugar
Yes, sugar. This balances out the spices. Sounds odd, right? Trust me.1/4 teaspoon red pepper flakes
If you like heat, toss in a bit more. We like it spicy around here!2 teaspoons salt
Sea salt if you’re feeling fancy; regular salt if you’re like me.1/2 teaspoon garlic powder
I am a GARLIC JUNKIE, but keep it mild with just this touch for balance.1/4 teaspoon nutmeg
Sounds weird, but it adds a warmth that makes you go, “What is that?!”1 pound ground pork (80/20) per tablespoon of seasoning mix
I think… no, I know this works better when you use a higher fat content. It’s breakfast, after all.1 tablespoon cold water per pound of meat
Helps with the mixing. Trust me on this one.
So, when I went shopping for these ingredients, you’d be proud. No disasters! But the marjoram—that was a bit of a wild goose chase. Who knew it would be hiding in the spice aisle?!
Instructions to Make the Seasoning**
Alright, here’s where the magic happens. Follow closely:
Combine all the dried herbs and spices in a small bowl and mix thoroughly.
And it helps if you use a whisk—just saying. The whole "clump" thing is a no-go.For each pound of ground pork, use 1 tablespoon of the seasoning mix.
I know it sounds like a lot, but the flavors will mellow out during cooking.Add 1 tablespoon of cold water to each pound of meat.
Again, helps distribute the seasoning. I learned from my mistake of using warm water. Disaster. Complete disaster.Mix gently with clean hands until just combined.
Here’s a pro tip: Don’t overmix! You don’t want it to be dense like a brick… oh, and don’t be afraid to get messy!Cover and refrigerate the seasoned meat for at least 2 hours or overnight.
Letting the flavors mingle is crucial. I’ve made it last-minute before, and it just wasn’t as good.Form into patties or leave crumbled depending on your intended use.
I often make both—patties for the weekend and crumbles for my breakfast burritos!Cook in a skillet over medium heat until browned and internal temperature reaches 160°F.
Watch for that golden brown color—so satisfying! About 4-5 minutes per side for patties, I’d say.Store unused seasoning mix in an airtight container in a cool, dark place for up to 3 months.
Oh, and if you’re anything like me and forget about stuff, label it!
Chaotic Wisdom and Personal Tips**
Now, I gotta share a few nuggets of wisdom I picked up along the way:
Always, and I mean ALWAYS, taste and adjust. If something is off, consider if you need more salt or heat. Taste as you go!
I like to make larger batches of this seasoning. You never know when a random Sunday craving hits and you want breakfast for dinner.
You wanna know something funny? My 8-year-old refuses to eat anything green, but somehow loves this sausage! I guess there are some wins in the chaos.
(Speaking of wins, did you know onions make me cry even through sunglasses? Weird, right?)
And, oh! Can we take a moment for kitchen tools? A good meat thermometer is a must-have—it gives me peace of mind, especially when cooking for the fam.
So, have you ever tried making this? Let me know in the comments because I’m genuinely curious how yours turns out!
Final Thoughts**
Honestly, this whole process has been a fun ride. Homemade sausage seasoning is, like, a game changer. You’ll find that the flavors are fresher, and it just feels better knowing you made it yourself.
Try it out—who knows? You might impress that picky eater in your life. Anyway, I’m about to make a big breakfast spread, so I better get moving! Let me know how yours turns out! And happy cooking, friends! 🥓✨
Jimmy Dean Breakfast Sausage Seasoning
Ingredients
Method
- Combine all the dried herbs and spices in a small bowl and mix thoroughly.
- For each pound of ground pork, use 1 tablespoon of the seasoning mix.
- Add 1 tablespoon of cold water to each pound of meat for better mixing.
- Mix gently with clean hands until just combined. Don't overmix!
- Cover and refrigerate the seasoned meat for at least 2 hours or overnight.
- Form into patties or leave crumbled as desired.
- Cook in a skillet over medium heat until browned and internal temperature reaches 160°F.
- Store unused seasoning mix in an airtight container in a cool, dark place for up to 3 months.