Ground Turkey Sausage (Printable version)
Lean, spiced turkey patties ready in 20 minutes—perfect for breakfast or 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
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
→ Other
11 - 1 tbsp olive oil for cooking
# Directions:
01 - Place ground turkey in a large mixing bowl. Add all spices, seasonings, and fresh parsley. Mix gently with clean hands or a spoon until just combined—avoid over-mixing to prevent tough texture.
02 - Divide mixture into 8 equal portions. Form each portion into a flat, even patty approximately 1/2 inch thick. Alternatively, leave mixture loose for recipes requiring crumbled sausage.
03 - Heat olive oil in a skillet over medium heat. Place patties in the pan without overcrowding. Cook for 4 to 5 minutes per side until deeply browned and internal temperature reaches 165°F on a meat thermometer.
04 - Remove patties from pan and drain on paper towels if desired. Serve immediately as breakfast sausage, in sandwiches, or crumble into scrambled eggs, pasta sauces, or breakfast hashes.
# Expert Tips:
01 -
- You control exactly what goes into your sausage—no mysterious additives or fillers, just pure savory flavor
- It comes together in minutes and freezes beautifully, so Sunday prep means easy breakfasts all week long
02 -
- Using a meat thermometer is non-negotiable—poultry needs to reach 74°C (165°F) for safety, but dont let it overcook or it will become dry
- Letting the mixture rest in the refrigerator for 30 minutes before shaping helps the flavors meld and makes the patties hold together better
03 -
- Do not press down on the patties with your spatula while cooking—this squeezes out all the precious juices that keep them tender
- Let cooked patties rest for a couple of minutes before serving, just like you would with a steak, so the juices redistribute evenly