Ground Turkey Sausage (Printable Version)
Lean, flavorful homemade sausage patties seasoned with sage, thyme, and smoked paprika. Perfect for breakfast or any meal.
# What You Need:
→ Meats
01 - 1 lb ground turkey, preferably thigh for more 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:
01 - Place ground turkey in a large mixing bowl. Add kosher salt, black pepper, dried sage, dried thyme, crushed red pepper flakes, smoked paprika, garlic powder, onion powder, and fresh parsley if using. Mix gently with your hands or a spoon until spices are evenly distributed throughout the meat. Avoid over-mixing to prevent tough texture.
02 - Divide the seasoned turkey mixture into 8 equal portions. Form each portion into a uniform patty, approximately 1/2 inch thick. Press gently to compact without overworking the meat. Alternatively, leave the mixture loose if planning to crumble for other recipes.
03 - Heat olive oil in a large skillet over medium heat. Once the oil shimmers, carefully place patties in the pan without overcrowding. Cook for 4 to 5 minutes on the first side until a golden-brown crust forms. Flip and cook an additional 4 to 5 minutes until the second side is browned and the internal temperature reaches 165°F when tested with a meat thermometer.
04 - Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve immediately while hot as breakfast sausage, in sandwiches, or crumble into scrambled eggs and pasta dishes. Uncooked patties can be frozen on a tray then transferred to a freezer bag for storage up to 2 months.
# Expert Advice:
01 -
- You get all that breakfast sausage satisfaction without the heavy grease that weighs you down
- The spice blend is endlessly customizable so you can make it your own signature seasoning mix
02 -
- Using ground turkey thigh instead of breast makes such a huge difference that I'd call it non-negotiable for juicy results
- Letting the formed patties chill in the fridge for 20 minutes before cooking helps them hold their shape better
03 -
- Dampen your hands with cold water before shaping the patties to prevent the meat from sticking to your fingers
- A cast iron skillet gives the best crust but any heavy-bottomed pan will work beautifully