Ground Turkey Sausage (Printable version)
Lean, spiced turkey patties ready in 20 minutes. Ideal for breakfast or as a protein boost.
# What you need:
→ Meats
01 - 1 lb ground turkey, preferably thigh meat for enhanced flavor
→ Spices & Seasonings
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1 tsp dried sage
05 - 1/2 tsp dried thyme
06 - 1/2 tsp crushed red pepper flakes, optional
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
→ Herbs
10 - 2 tbsp chopped fresh parsley, optional
→ Other
11 - 1 tbsp olive oil for cooking
# How to make it:
01 - Place ground turkey in a large mixing bowl. Add all spices, seasonings, and fresh parsley if desired. Mix gently until just incorporated, avoiding overworking the meat for optimal texture.
02 - Portion the seasoned mixture into 8 equal parts. Form each portion into uniform patties approximately 1/2 inch thick, or leave loose for recipe applications.
03 - Heat olive oil in a skillet over medium heat. Place patties in the pan and cook for 4 to 5 minutes per side until well-browned. Verify doneness with a meat thermometer reaching 165°F.
04 - Serve immediately as breakfast sausage. Alternatively, crumble cooked patties into scrambled eggs, pasta dishes, or use in sandwich preparations.
# Expert tips:
01 -
- You get all the savory satisfaction of sausage without the heavy grease that leaves you feeling weighed down.
- Mixing up your own spice blend means every bite is exactly as salty, spicy, or herby as you like it.
- This recipe doubles beautifully and freezes like a dream, so busy mornings get infinitely easier.
02 -
- Turkey sausage needs to be cooked completely through, but overcooking will make it dry and rubbery. Get yourself an instant-read thermometer.
- Letting the raw patties chill in the refrigerator for 30 minutes before cooking helps them hold their shape better.
- The fat content in turkey thigh meat is your friend here. Do not substitute breast meat unless you want disappointingly dry results.
03 -
- Toast your spices in a dry pan for 30 seconds before mixing them into the meat. This wakes up their essential oils and deepens the flavor.
- If the meat mixture feels too sticky to handle, wet your hands with cold water or a little oil before shaping.