Ground Turkey Sausage (Printer-friendly)
Lean, seasoned turkey patties packed with sage, paprika, and aromatic spices for a protein-rich breakfast or meal addition.
# What You'll Need:
→ Meats
01 - 1 lb ground turkey, preferably thigh meat for enhanced flavor profile
→ Spices & Seasonings
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground 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 - In a large mixing bowl, add ground turkey along with all spices, seasonings, and fresh parsley if using. Mix gently with clean hands or a spoon until just combined. Avoid over-mixing to prevent tough texture.
02 - Divide the seasoned turkey mixture into 8 equal portions. Form each portion into uniform patties approximately 1/2 inch thick, or leave loose if incorporating into other recipes.
03 - Heat olive oil in a skillet or frying pan over medium heat. Place patties in the pan and cook for 4 to 5 minutes per side until well-browned. Verify internal temperature reaches 165°F using a meat thermometer.
04 - Remove patties from pan and let rest briefly. Serve warm as breakfast sausage, in sandwiches, or crumble into scrambled eggs, pasta dishes, or breakfast bowls.
# Expert Tips:
01 -
- You control exactly whats going into your sausage no mystery ingredients or preservatives
- It comes together in under 20 minutes but tastes like something that simmered for hours
- The patties freeze beautifully so you can batch cook and have breakfast ready for busy weekdays
02 -
- Turkey sausage cooks faster than pork sausage so resist the urge to flip it early and let it develop a proper crust
- Using a kitchen thermometer is the only way to know when its done without cutting into all your patties
- The mixture will feel soft compared to pork sausage but it firms up beautifully when cooked
03 -
- Wet your hands slightly before shaping patties to prevent sticking
- Make a small indent in the center of each patty to prevent them from puffing up while cooking