• Add the sage, thyme, black pepper, kosher salt, onion powder, garlic powder, crushed red pepper, and nutmeg to a spice grinder.

  Pulse until the herbs and spices are ground into a fine, evenly textured seasoning. Stop once or twice to shake the grinder or scrape down the sides so that no large pieces of sage, thyme, or crushed red pepper remain.

  A mortar and pestle may be used if you do not have a spice grinder. Grind the sage, thyme, and crushed red pepper first, then add the remaining ingredients and continue grinding until evenly combined.

  Do not simply combine the ingredients by shaking them in a jar. The larger herbs will separate from the finer spices, making it difficult to measure a properly balanced tablespoon of seasoning.

  Transfer the finished seasoning to an airtight jar. Label the jar and store it in a cool, dry place away from

To Make Breakfast Sausage

• 1 pound ground meat1 tablespoon breakfast sausage seasoning1 tablespoon pure maple syrup1 tablespoon extra virgin olive oil, if using lean ground chicken or turkeyButter or extra virgin olive oil, for cooking

  Place the ground meat in a mixing bowl. Sprinkle 1 tablespoon of seasoning evenly over the meat and add the maple syrup. When using lean ground chicken or turkey, add 1 tablespoon of extra virgin olive oil to provide moisture and richness.

  Mix gently with your hands until the seasoning is evenly distributed. Avoid packing or aggressively kneading the mixture, which can make the cooked sausage firm.

  Before shaping the entire batch, cook a small piece of the sausage in a skillet. Taste the cooked sample and add more seasoning to the remaining mixture if desired.

  Shape the sausage into patties. Heat a small amount of butter or extra virgin olive oil in a skillet over medium heat. Add the patties without crowding the pan and cook for 3–4 minutes per side, or until browned and completely cooked through.

Notes

• Use 1 tablespoon as the starting amount for each pound of meat. Always cook and taste a small test portion before shaping the sausage so the seasoning can be adjusted if necessary.