Italian Sausage Spice Mix


 A while ago, I was planning to make a baked pasta dish that called for a pound of Italian sausage. I thought I had a pound of Tofurky Italian Sausage in my freezer, but when I pulled it out to thaw, I realized there was only one link left.

I didn’t want to go to the store for just one thing, so I mixed up a batch the same spices you typically find in Italian sausage, and then I cooked some red lentils along with the pasta to help make the finished dish more filling. I added my lone sausage and tomatoes, and then added the spices a teaspoon at a time until my improvised dish tasted just right. Spices saved the day!

I had more of the spice mix left, and I’ve had fun playing with it. I’ve used it to make my own homemade seitan sausage – just use about 2 tablespoons per pound of seitan dough – and along with some sage, I’ve used the seasoning to make American-style veggie sausage for breakfast. I’ll post that recipe tomorrow. Finally, this spice mix has a special affinity for eggplant. I just whipped up some spiced eggplant hoagies with peppers and onions that I’m really happy with. I’ll post that recipe after the sausage.


Italian Sausage Spice Mix

Total Time: 10 minutes

Yield: 1/4 cup.



  • 3 teaspoons fennel seeds
  • 3/4 teaspoon peppercorns
  • 4 teaspoons paprika
  • 2 teaspoons salt
  • 2 teaspoons red pepper flakes
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder


Grind the fennel and peppercorns in a spice grinder. Combine them with the remaining ingredients in a small jar. Shake before using.

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