Turkey Breakfast Sausage Recipe

Ground turkey: The main protein component of the sausage, providing a lean and healthy alternative to pork.

Salt: Enhances the overall flavor of the sausage.

Black pepper: Adds a mild heat and depth to the flavor profile.

Dried sage: A key herb that gives the sausage its classic breakfast flavor.

Dried thyme: Adds an earthy and slightly minty taste to the sausage.

Paprika: Provides a subtle smokiness and a hint of color.

Garlic powder: Infuses the sausage with a savory and aromatic flavor.

Onion powder: Adds a sweet and slightly sharp taste to balance the other spices.

When mixing the ground turkey with the spices, use your hands to ensure even distribution. This helps the flavors meld together more effectively. Additionally, to prevent the patties from sticking to your hands, lightly coat them with a bit of olive oil or water before forming the mixture into patties.

• ground turkey - Substitute with ground chicken: Ground chicken has a similar texture and mild flavor, making it a good alternative for ground turkey in breakfast sausages.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor, enhancing the overall taste of the sausage.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but is slightly milder and less pungent.

• dried sage - Substitute with poultry seasoning: Poultry seasoning often contains sage along with other complementary herbs, making it a suitable replacement.

• dried thyme - Substitute with dried oregano: Dried oregano has a similar earthy and slightly minty flavor, which can complement the other spices in the sausage.

• paprika - Substitute with chili powder: Chili powder can provide a similar color and a bit of heat, though it may be slightly spicier than paprika.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more intense and aromatic flavor, though you may need to adjust the quantity to taste.

• onion powder - Substitute with dried minced onion: Dried minced onion can offer a similar flavor profile and texture, though it may need to be rehydrated slightly before use.

• Allow the turkey sausage patties to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.

• Place the cooled patties in an airtight container or wrap them individually in plastic wrap or aluminum foil. This helps maintain their freshness and prevents them from absorbing other odors in the fridge.

• Store the wrapped or containerized patties in the refrigerator for up to 3-4 days. Make sure to label the container with the date to keep track of their freshness.

• For longer storage, consider freezing the patties. Lay them out on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the patties to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. Label the bag or container with the date.

• Frozen patties can be stored for up to 2-3 months. When ready to use, thaw them in the refrigerator overnight.

• Reheat the patties in a skillet over medium heat until warmed through, or microwave them in short intervals to avoid drying them out.

• For a quick breakfast option, consider pre-cooking the patties and then freezing them. This way, you can simply reheat them in the morning for a speedy meal.

• If you prefer, you can also freeze the uncooked patties. Follow the same freezing method, and when ready to cook, thaw them in the refrigerator and then cook as per the original recipe instructions.

• Stovetop Method:

  1. Preheat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover turkey breakfast sausage patties in the skillet.
  4. Cook for about 2-3 minutes on each side, or until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the turkey breakfast sausage patties on a baking sheet lined with parchment paper or aluminum foil.
  3. Cover the patties with aluminum foil to prevent them from drying out.
  4. Bake for about 10-15 minutes, or until they are thoroughly heated.

• Microwave Method:

  1. Place the turkey breakfast sausage patties on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the turkey breakfast sausage patties in the air fryer basket in a single layer.
  3. Heat for about 5 minutes, shaking the basket halfway through to ensure even heating.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the turkey breakfast sausage patties in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and quickly sear in a hot skillet for 1 minute on each side for added texture.

• Mixing bowl: A large bowl used to combine the ground turkey and spices thoroughly.

• Skillet: A flat-bottomed pan used to cook the patties evenly on medium heat.

• Spatula: A tool used to flip the patties to ensure they cook evenly on both sides.

• Measuring spoons: Used to measure out the precise amounts of salt, pepper, sage, thyme, paprika, garlic powder, and onion powder.

• Plate: A surface to place the formed patties before cooking.

• Stove: The heat source for cooking the patties in the skillet.

• Fork: Useful for mixing the ingredients together in the bowl.

• Paper towels: Used to drain any excess oil from the cooked patties.

Prepare ingredients in advance: Measure and mix all spices the night before to save time in the morning.

Use a cookie scoop: This tool helps you form patties quickly and uniformly.

Preheat the skillet: Start heating your skillet while forming the patties to reduce waiting time.

Batch cook: Double the recipe and freeze extra patties for future use.

Non-stick spray: Use a non-stick spray on your hands to prevent the mixture from sticking while forming patties.