Homemade Turkey Sausage
Submitted by melfa
Homemade turkey sausage patties with thyme, savory, marjoram, paprika, fennel, and fresh cilantro. Lean breakfast sausage you control. No casings, no preservatives.
YIELD
16 servingsPREP
20 minCOOK
10 minREADY
30 minStore-bought breakfast sausage often hides a lot: high sodium, mystery preservatives, sugar, MSG. Mixing your own takes 20 minutes start to finish and gives you complete control over what ends up on the breakfast plate. This version uses ground turkey for a leaner option than the standard pork breakfast patty, with about half the saturated fat.
The spice mix is what defines a breakfast sausage as a breakfast sausage. Thyme, savory, marjoram, and a pinch of fennel are the traditional notes that signal “sausage with eggs” rather than just seasoned ground meat. Add the paprika for warm color and depth, fresh chopped cilantro for a bright modern note, and a clove of garlic for the savory backbone.
The technique is a 60-second mix and a hand-rolled patty. The recipe shapes the seasoned meat into 1-inch meatballs first, then flattens them with the palm of a hand. The two-step shaping gives uniform patties without the dense compaction that comes from pressing portions in a mold.
A non-stick skillet over medium heat is the right tool. Turkey is lean and dries out fast, so cooking too hot leaves the outside scorched and the inside dry. Medium heat builds a slow golden crust while the inside cooks through gently.
Pro Tips
- Cook a small test patty before shaping the whole batch. A tablespoon-sized tester lets you taste and adjust the salt and seasonings before committing two full pounds.
- Refrigerate the seasoned meat for at least 30 minutes (or overnight) before shaping. The salt and aromatics need time to penetrate the meat fully.
- Add a tablespoon of olive oil or a teaspoon of pure maple syrup to the mix for either juicier patties or that classic Vermont breakfast sweetness.
- Freeze unshaped extra patties between sheets of parchment paper. They cook from frozen in just a couple extra minutes.
Variations
- Add a quarter teaspoon of crushed red pepper flakes and a pinch of cayenne for a spicy hot breakfast sausage.
- Swap the cilantro for fresh sage for a more traditional Pennsylvania-Dutch breakfast sausage flavor.
- Use ground chicken thigh instead of turkey for a fattier, more tender patty.
Ingredients
Directions
In a large mixing bowl, using a mixing spoon or your hands, combine all ingredients.
Make 1-inch meatballs by rolling the turkey sausage mixture in your hands.
Flatten the meatballs with the palm of your hand to form patties.
- Place sausage patties in a nonstick skillet. Cook over medium heat until they are browned on the bottom.
Turn patties with a metal spatula and cook thoroughly.
Remove sausage and drain on paper towels.
Serve.
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