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Homemade Turkey Sausage

Golden brown turkey sausage packed with herbs and spices that rival any store-bought version without the additives or sky-high sodium levels. This recipe gives you complete control over flavor and quality while keeping things lighter than traditional pork sausage with 40% less fat.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 patties
Course: Breakfast, Main Course
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground turkey 93% lean
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried sage
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried thyme
  • 1 tablespoon olive oil for cooking

Equipment

  • Large mixing bowl
  • Cast iron skillet or non-stick frying pan
  • Measuring spoons
  • Wooden spoon or spatula
  • Instant-read thermometer
  • Parchment paper

Method
 

  1. Mix all the dried spices together in a small bowl: fennel seeds, sage, garlic powder, onion powder, salt, black pepper, smoked paprika, red pepper flakes, and thyme. This pre-mixing ensures even distribution throughout the meat.
  2. Place the ground turkey in your large mixing bowl and sprinkle the spice mixture evenly over the top.
  3. Use your hands to gently fold and mix the spices into the turkey until just combined, about 30 seconds of mixing. Do not overwork the meat.
  4. Divide the mixture into 8 equal portions, roughly 2 ounces each, and shape into patties about 1/2 inch thick. Make a small indent in the center of each patty with your thumb to prevent them from puffing up during cooking.
  5. Let the formed patties rest at room temperature for 5 minutes while you heat the pan.
  6. Add the olive oil to your cast iron skillet and heat over medium heat for 2 minutes until shimmering but not smoking.
  7. Place the patties in the pan without crowding them, leaving at least an inch between each one. Cook for 4 to 5 minutes without moving them, allowing a proper crust to form.
  8. Flip each patty carefully and cook the second side for another 4 to 5 minutes until the internal temperature reaches 165°F on your instant-read thermometer.
  9. Transfer the cooked sausages to a plate and let them rest for 2 minutes before serving.

Notes

Store cooked sausage patties in an airtight container for up to 4 days in the refrigerator. Freeze cooked or uncooked patties for up to 3 months. Use cold turkey straight from the fridge for best results. Don't press down on patties while cooking to keep them juicy. Slightly undercook if you plan to reheat later.