Morton sausage and meatloaf seasoning is a popular pre-made mix that many home cooks and sausage makers use to add flavor to their ground meat dishes. While convenient store-bought mixes can be expensive and are often loaded with preservatives. Luckily it’s easy to replicate this versatile seasoning blend at home with just a few simple ingredients.
Why Make Your Own Custom Seasoning Blend?
Making your own seasoning mix allows you to control exactly what goes into your food. You can adjust the flavors to suit your tastes and dietary needs. It also gives you the flexibility to make large batches for convenience and cost savings. With just a few core ingredients, you can duplicate that tangy Morton taste or experiment with your own unique blend.
Gather Your Ingredients
Recreating a premixed seasoning is surprisingly easy. Here’s an overview of the basic components and typical quantities for a Mortonesque blend:
Salt – 2 tablespoons
Ground black pepper – 2 teaspoons
Onion powder – 1 tablespoon
Garlic powder – 1 teaspoon
Mustard powder – 1 teaspoon
Paprika – 1 tablespoon
Sugar – 1 tablespoon
Chili powder – 1 teaspoon (optional for heat)
Crushed red pepper – 1/2 teaspoon (optional for heat)
Ground sage – 1 teaspoon (optional)
Ground thyme – 1/2 teaspoon (optional)
Ground coriander – 1/2 teaspoon (optional)
This makes about 1/4 cup of seasoning, enough for 2-3 pounds of meat. It’s easy to adjust to your tastes or scale up for larger batches. Play around with the proportions until you find your perfect balance.
Mix and Store for Later Use
Simply combine all dry ingredients in a small bowl and stir or whisk to thoroughly distribute. Transfer to an airtight container or jar with a label. Store in a cool, dark place and it will keep for several months. Shake or stir before each use to redisperse any settled powder.
How to Use Your Homemade Seasoning
This versatile blend can be used to add big flavor to all kinds of ground meat dishes:
Sausage – Add 1-2 tablespoons per pound of sausage meat before cooking. Works for breakfast sausage, kielbasa, Italian sausage and more.
Meatloaf – Mix 2-3 tablespoons per pound of ground beef or turkey before shaping your loaf.
Burgers – Sprinkle 1-2 teaspoons onto each patty before grilling or pan frying.
Meatballs – Add 1-2 tablespoons per pound of meat when mixing the raw meatball mixture.
Chili or Bolognese – Stir in 1-2 tablespoons when browning ground meat for hearty stews or pasta sauce.
Tacos or Nachos – Add 1 teaspoon per pound of taco meat to liven up your Mexican dishes.
The seasoning also makes a tasty rub for chicken, pork chops, steaks or ribs. The possibilities are endless!
Tips for the Best Homemade Morton Seasoning
-
Use fresh herbs and spices whenever possible for the most vibrant flavor. The pre-ground supermarket spices lose potency over time.
-
Go easy on the salt at first, you can always add more later. 2 tablespoons for 1/4 cup of seasoning blend is usually sufficient.
-
Add a touch of sugar to help balance and round out the flavor profile.
-
Play around with any dried herbs and spices you enjoy to customize the mix. Oregano, rosemary, cumin or smoked paprika are all tasty options.
-
Make a big batch so you always have it on hand. Store excess in the freezer for longer shelf life.
-
Mix up a double batch and divide in two to make a spicy and mild version.
-
Mix and match – make a Southwestern blend with cumin, chili powder and oregano or an Italian mix with basil, fennel and parsley.
FAQs
What’s the equivalent of 1 package of Morton Seasoning?
Most Morton mixes come in 1 or 1.5 ounce packages designed to season 5 pounds of meat. So for a similar amount, mix up a batch using about 3-4 tablespoons of the homemade blend.
Can I use Morton Tender Quick instead of salt?
Yes, you can substitute Morton Tender Quick for the salt in this homemade recipe. Use 2-3 tablespoons for a 1/4 cup batch. This will add cure along with salt and flavor.
How long does the seasoning last in the pantry?
It will keep for 6-12 months in an airtight container in a cool, dark spot. The flavor may fade a bit over time. For maximum freshness and longer shelf life, store any extra in the freezer.
What’s the best way to mix into meat?
For sausages, meatloaf and burgers, it’s easiest to mix the seasoning right into the raw meat. For stews or tacos, add it to the pan when browning the meat. For whole cuts like chops or chicken, rub it evenly over all surfaces.
Enjoy Your Custom Seasoning Creation!
Whip up a batch of your own signature sausage and meatloaf seasoning so you always have this versatile blend on hand. Now you can save money and take charge of all the flavors that go into your favorite dishes. Experiment, customize and tweak until you create your ideal mix. This homemade staple is sure to be a hit!
Frequency of Entities:
how to make morton sausage and meatloaf seasoning – 19