Looking for a delectable recipe for turkey sausage? These traditional breakfast sausage patties are simple to make and go well with eggs and waffles.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
Ingredients
- 2 pounds ground turkey
- 1 ½ teaspoons ground black pepper
- 1 ½ teaspoons salt
- 1 teaspoon dried sage
- ¾ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- nonstick cooking spray
Instructions
- Mix ground turkey, black pepper, salt, sage, ginger, and cayenne pepper together in a large bowl until well blended. Form mixture into 8 equal-sized patties.
- Heat a skillet over medium-high heat; coat with nonstick spray.
- Add patties and fry until browned on both sides and no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Increase cayenne and black pepper if you like more of a punch. Thyme may be substituted for sage, or use both.
Reviews
I love this recipe and make it all the time but I double the sage and reduce salt slightly
Loved it! Add applesauce for more moisture.
Mixed in a bit of leftover ground pork to cut through the dryness of the turkey. So great!! Very flavorful.
This was really good! But next time, I’ll add the maple syrup as one reviewer suggested and I’ll lessen the Cayenne Pepper bc my stomach doesn’t like spicy foods. But overall this recipe is good. One reviewer said hers turned out dry. I think she over mixed it and don’t press the meat too hard. Mix but massage lightly. I will make more of this sausages! Yay!
Doubled the spices except for salt which I increased to just 2 teaspoons. We love it. Used it for the Tater Tot Breakfast Casserole, on this site. Came out delicious. The extra was made into patties, vacuumed and frozen. This is safe for our child on ketogenic diet. He loved it too.
This is a tasty recipe. I used fresh grated ginger and added a bit of nutmeg.
Easy and delicious! Like others I double the spices and the sausage was perfect!!
This was a great base recipe. As others suggested, I did increase the amount of seasonings, except the salt. I love sage so I added almost a tablespoon of it. I grated one half of an apple for additional moisture, and also added some red pepper flakes for spice es’s. It is incredibly juicy and a little e kick of heat. I made 3 oz. patties, partially cooked them (since the meat had already been frozen and defrosted) and froze them on a cookie sheet. Put frozen patties in freezer bag and you have sausage patties for a quick breakfast or dinner. I plan on finishing some on the grill in place of hamburger patties.
I made the recipe using 1 lb. of ground 85% turkey. Turkey breast would be too dry. With the exception of the salt I doubled the spices (because of 1lb turkey) and added thyme and regular syrup. Instead of cayenne I added red pepper flakes. Very nice. Very good flavors. I will freeze the left over six patties having three with fried egg. Nice touch is that the sausage flavors add to the egg when fried in the same canola oil. I followed one persons recommendation and premixed the spices in a bowl. I think the flavors melded better that way.
Great and so easy! I doubled the sage and would decrease the salt next time by 1/3. I used paprika instead of cayenne and accidentally doubled it (since I was doing a half recipe but used 1/4 tsp).
Tastes NOTHING like sausage. I’m going to make biscuits and gravy, and add double the spices to the meat again before making gravy to hopefully get a resemblance.
I was in the mood for sausage this morning. My husband and I are avoiding the nitrites in processed meat but I remembered seeing this recipe in an email fromAllrecipes. This was very easy to put together. I keep ground turkey in the freezer, and all ingredients were standard in my cabinet. I did have the heat a tad high at first (6 out of 10 on an electric stove) so the outsides browned too fast, had to cut into every patty to get the inside to cook after I turned the heat down to 4. I would say the flavor was a bit milder than commercial sausage though with more “heat;” my husband said they had normal flavor and no heat – but he had dumped hot salsa all over his eggs! I am definitely keeping this recipe!
Great recipe! I would have never thought to use ground ginger in this. I too doubled the spices which added so much flavor but I will have to cut back on the cayenne next time as my boyfriend is a little sensitive to the kick.
Wonderful although I like my sausage a little on the sage-y side and I added a little garlic and onion powder.
Great recipe! I didn’t have ground ginger but I did have fresh. I highly recommend using ground turkey that has a bit of dark meat so they don’t dry out.
I doubled the spices and added extra fennel. Very spicey
Delish! I’ll admit, I didn’t measure any seasonings but I’m pretty good at eye balling. I used 1 package of ground turkey and the called-for spices, thus doubling the spices in proportion to the turkey. For the ginger, I get fresh ginger and peel it, then throw it in the freezer. It’s then easy to shred while frozen! Using fresh makes such a huge difference. I used dried sage, and wish I would have done a bit more, and skipped the cayenne as my daughter is incredibly sensitive to spice. We’re having it for dinner, topped with a homemade cranberry sauce (1 bag fresh cranberries and 1 can frozen apple juice concentrate, simmered until cranberries are just able to be squeezed into bursting). Delish!
Used recipe with 1 pound of chicken, 1 teaspoon of salt, and added one small apple (finely chopped by food processor) to add sweetness and moisture. SO GOOD
This is a great recipe. Tastes so good! I followed all ingredients listed. I did add a touch more of all ingredients. My kids love it too!
the spice combination was spot on; never would have thought of it myself, thanks!
Based on the comments, I used the same amount of ingredients on only 1 lb of turkey and I added a half Tablespoon of maple syrup. They were fantastic! Taste just like sausage and maybe a tad spicier, but wonderful all the same. Good recipe to have on file for when you have guests.