Ground Turkey Sausage (Printable version)
Lean, savory turkey patties seasoned with sage, paprika, and herbs for versatile meals.
# What You’ll 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 for heat
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 using. Mix gently until just incorporated, taking care not to overwork the meat which can result in tough texture.
02 - Divide the seasoned turkey mixture into 8 equal portions. Form each portion into uniform patties, or leave mixture loose if planning to use as crumbled meat in other recipes.
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 at the thickest part.
04 - Serve immediately as breakfast patties, in sandwiches, or crumble into scrambled eggs and pasta dishes. Uncooked patties can be frozen on a tray then transferred to freezer bags for storage up to 2 months.
# Expert tips:
01 -
- You get that breakfast sausage satisfaction without the heavy grease slick left in the pan
- The spice blend hits all the right notes, and nobody will guess it is turkey unless you tell them
- Mixing up a double batch takes maybe fifteen minutes, then you have breakfast sorted for weeks
02 -
- Turkey patties shrink less than pork, but they still need that rest period or the juices run everywhere when you cut into them
- Do not press down on the patties with your spatula, you are literally squeezing out all the moisture and flavor
- The red pepper flakes do not make it spicy, they just give it a little character and warmth
03 -
- Damp hands make shaping patties so much easier, the meat does not stick to your fingers
- If the mixture feels too sticky, chill it in the fridge for 15 minutes before shaping
- A meat thermometer takes all the guesswork out, and turkey needs to be fully cooked