Freeze-dried sausage crumbles are a surprisingly versatile ingredient that most people don’t know about. They’re already cooked, shelf-stable for up to 25 years unopened, nicely seasoned, and versatile in everyday cooking. This guide covers 15 ways to use them in everyday cooking, from pizza toppings and breakfast burritos to soups, and casseroles. Includes tips on when to rehydrate and when to skip it, how to boost flavor by briefly browning rehydrated crumbles, and storage guidance for opened cans. Also includes a from-scratch sausage gravy mix recipe using pantry staples.
The first time I tried freeze-dried sausage crumbles, it was on a homemade pizza. I rehydrated a handful in warm water, drained them, squeezed out the excess moisture, and scattered them over the top. My family couldn’t tell the difference between these and sausage I’d cooked fresh on the stovetop.
Since then, I’ve stocked up on several cans of Sausage Crumbles and gave a can as a gift to my prepper-minded nephew one year!
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In This Article
Why I Keep Sausage Crumbles on Hand
Convenience
The sausage is already cooked, leaving one less greasy stovetop and skillet to deal with. More than once, when I didn’t have much of a dinner planned, I opened a can of Sausage Crumbles and was halfway to dinnertime — just rehydrate a cup or so and add to scrambled eggs for simple breakfast tacos, without any pre-cooking.
Shelf life and preparedness
Unopened, crumbles have a shelf-life of 25 years, making them a valuable addition when building your food storage pantry. They’re also lightweight, taking up minimal space in your pantry or emergency kit, while providing a protein source for long-term situations. They’re also not taking up valuable space in your freezer.
Versatility
They have a flavor between breakfast sausage and Italian sausage, which makes them suitable for dozens and dozens of dishes. They add a savory kick to classic Italian dishes to hearty breakfast scrambles and soups. Elevate your pasta sauces, soups, and casseroles, or use them as a flavorful base for breakfast burritos and omelets.
Snacking
And it turns out they are good to eat right out of the can if you want something satisfyingly crunchy and salty! Perfect for curbing hunger pangs on the go or adding a savory taste to trail mix. Plus, in an emergency where conserving your water storage is of prime importance, this is a protein source that can be eaten without rehydrating.
Sausage Crumbles Recipe Ideas
Here are just a few ways you can put these to work in your kitchen. Be sure to rehydrate first, unless otherwise noted.
- Add to bread or cornbread stuffing.
- Combine with white gravy for a biscuits & gravy meal. It can be homemade, from-scratch gravy or a packet of mix.
- Add 1/2 cup to 1 cup of rehydrated Crumbles to meatloaf or meatball mixture for something more flavorful.
- Throw a handful into any soup. The Crumbles don’t need rehydration first as long as the soup contains enough liquid. Try making a soup without a recipe following these guidelines.
- Use as a pizza topping.
- Add to any pasta meal — baked ziti, for example.
- Include in a potato dish, such as potatoes au gratin or hash browns.
- Use as a filling for omelets, mix in with scrambled eggs, or combine with eggs and cheese for a yummy breakfast burrito filling.
- Add to corn chowder.
- Include some Crumbles in the meat mixture filling for tacos or burritos. Here are lot of ideas for using freeze-dried food in your favorite Mexican recipes.
- Eat right out of the can for a savory snack.
- Add to a quiche recipe.
- Combine with beef flavored TVP for super-low budget meat added to any and all of the previous dishes.
- Take a Pantry Can of Sausage Crumbles on your next camping, hunting, or backpack trip for a very lightweight, ready-to-eat protein source.
- Add a unique texture to your trail mix.
Expert Tips for Using Freeze-dried Sausage Crumbles
- Rehydrate Strategically: Not all dishes require rehydration! For soups, stews, or chilis with plenty of liquid, simply toss in the crumbles and let them rehydrate as the dish cooks. This saves time and adds a concentrated burst of sausage flavor.
- Boost Flavor: Want a deeper sausage taste in the recipes with sausage crumbles? Briefly brown the rehydrated crumbles in a pan with a little oil before adding them to your dish. This caramelizes the edges and intensifies the savory notes. It’s an extra step but can really be worth it depending on the dish.
- Add Spice: Don’t be afraid to add a pinch of red pepper flakes, smoked paprika, or your favorite Italian seasoning to the crumbles after rehydrating for an extra flavor kick.
- Storage: Once opened, store your freeze-dried sausage crumbles in an airtight container in a cool, dry place. For extended storage, consider transferring them to a Mylar bag with an oxygen absorber to minimize spoilage. However, if you’ll use them quickly, just use them out of the container they came in. You may want to think about whether to buy them in a #10 or #2.5 food storage can size.
Recipe: Sausage Gravy Mix
Sausage Gravy Mix
Ingredients
Equipment
Method
- Put all gravy mix ingredients in a gallon ziplock bag and mix thoroughly.
- Soak 1/2 cup of Sausage Crumbles in 1 cup warm water for 5 minutes.
- In a saucepan, whisk together 1 cup gravy mix and 2 cups water.
- Cook over medium heat, stirring constantly, until sauce is smooth and thickened.
- Add sausage, along with it's liquid, and simmer for another minute or two. Add more water as needed to get the consistency you prefer.
- Add salt and pepper to taste.
- Serve over biscuits or toast.
FAQ
Unopened, crumbles have a shelf-life of 25 years. Keep opened crumbles in an airtight container in a cool, dry place. For long-term storage (think years!), transfer them to a Mylar bag with an oxygen absorber. But if you plan to use them up soon, the original container works fine.
There are a number of freeze-dried food companies that sell sausage crumbles, including Thrivalist and Mountain House, a long-trusted brand. I recommend buying the smallest possible package size first to see if you like the flavor, and then purchasing larger amounts to use in your cooking and/or food storage.
When unopened and properly stored, sausage crumbles have a shelf-life of 25 years. Read about the enemies of food storage here.
Related Freeze-Dried Food Content
- 8 Tips for Placing Your First Freeze-Dried Food Order
- Freeze-dried Cheese: How to Use It (Recipes & Video Demonstration)
- 22 Frugal Ways to Use Freeze-Dried Ground Beef
- The Food Storage Companies I Recommend and Why
Get your FREE freeze-dried food primer now!
Final Thoughts
Freeze-dried sausage crumbles are a game-changer for preppers and busy families alike, and a super versatile and tasty product that I recommend. They’re a shelf-stable, protein-packed ingredient that can be used in countless recipes. Learning how to use them is simple and you might be surprised at how often you reach for them. I know I was!
Is the sausage real pork or lab grown?
It’s real! If you go to the Thrive Life link in the article, you can see the ingredients and nutrition information.
Wish TL had organic protein. (pork, beef, chicken.) Livestock fed non organic grass that has been ‘poisoned’ with roundup and other toxins is not really something I want to consume.
I have purchased these, however, I am hesitant to eat as I know that pesticides and probably roundup are present in their feed, as well as grass that is GMO. (genetically enhanced, etc, whatever the current terminology is now)
I guess I have an issue with the sausage gravy recipe: you are saying that for basically 13 CUPS of powders, that 4 TEASPOONS of salt and 1/2 TEASPOONS of pepper is sufficient? That seems like NOT enough of seasonings! Even for sausage that has a lot of seasonings in it to begin…..
If the sausage crumbles were to be powdered, or mostly powdered, could they be added directly to the mix and rehydrated all together?