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Homemade Turkey Breakfast Sausage

Plate of turkey breakfast sausage patties with a fried egg and breakfast potatoes
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Ground turkey seasoned with sage, thyme, fennel, black pepper and maple syrup, shaped into thin patties and seared until golden. A lean, fresh breakfast sausage that is easy to batch and freeze.

Ingredients

Scale

For the Sausage Mix

  • 2 lb ground turkey (85% lean)
  • 2 tbsp pure maple syrup
  • 1 tbsp cold water

Spice Blend

  • 2 tsp dried rubbed sage
  • 1 tsp dried thyme
  • 1 tsp fennel seed, lightly crushed
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1/8 tsp ground nutmeg

For Cooking

  • 1 tbsp olive oil, divided
  • Fresh sage leaves, for garnish (optional)

Instructions

  1. Stir the sage, thyme, fennel, salt, pepper, garlic powder, onion powder, red pepper flakes and nutmeg together in a small bowl.
  2. Combine the turkey, maple syrup, cold water and spice blend in a large bowl and mix with your hands for about 1 minute, until slightly tacky.
  3. Fry a teaspoon-sized piece in a little oil over medium heat for 1 to 2 minutes per side, taste, and adjust the seasoning in the bowl.
  4. Shape into 16 patties about 2 1/2 inches wide and 1/2 inch thick, arrange on a parchment-lined baking sheet and refrigerate for 15 minutes. Make ahead: freeze the raw patties on the sheet until firm, then bag for up to 3 months.
  5. Warm half the oil in a large skillet over medium heat and cook 8 patties for 3 to 4 minutes per side, until golden and 165°F (74°C) inside. Repeat with the remaining oil and patties.
  6. Drain on a paper towel-lined plate for 1 minute and serve hot.

Notes

Refrigerate cooked patties for up to 4 days or freeze raw or cooked for up to 3 months. Reheat in a skillet or microwave until 165°F (74°C).

Nutrition

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Find it online: https://gordonramsayeats.com/turkey-breakfast-sausage/