Description

Homemade Breakfast Sausage recipe made with ground turkey (or ground meat of your choice) and spices. High-protein & great for meal prep.

Equipment

non-stick skillet

Ingredients

1teaspoonolive oil

1small onion, minced

1large garlic clove, chopped

3/4teaspoonkosher salt, and black pepper to taste, divided

1 1/2teaspoonfennel seeds

1pound93% lean ground turkey, our ground pork, bison, chicken

1tablespoonred wine vinegar

1tablespoonfresh thyme, chopped

1tablespoonfresh sage, chopped

1teaspoonsweet paprika, or smoked paprika for a smokier flavor

pinchsugar

pinchnutmeg

1/8teaspooncayenne pepper, optional for spice

olive oil spray

Instructions

Heat a medium nonstick skillet over medium low heat and add the oil, onions, 1/8 teaspoon salt and garlic and stir frequently, about 4-5 minutes, until onion is translucent. Lower heat, if needed, to avoid browning too quickly.

• Once onion is softened, add fennel and toss quickly until fragrant and toasted, about 1 minute. Remove mixture to a medium bowl to cool slightly.

• In a large bowl add the ground turkey or ground meat of your choice, red wine vinegar, thyme, sage, remaining salt, paprika, sugar and nutmeg to a large bowl with cooked onions, garlic and fennel and mix together with a fork until all ingredients are well-distributed.

• Form mixture into 8 even patties and lay on parchment or wax paper while working. If you want to make these for another day, they can be refrigerated or frozen.

• Spray a non-stick skillet with oil and set over medium-low heat. Once hot, brown turkey patties, in two batches, 3 minutes on each side.

• Once you have achieved a nice browned crust on each side, reduce heat to low and cover. Continue cooking until internal temperature reaches 165F.

Remove from heat and repeat with second batch.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

Adapted by Jackie Ourman of CAFE, Celiac and Allergy Friendly Epicurian

Patties can be made a day ahead and refrigerated up to 4 days or can be frozen, cooked or uncooked up to 3 months.

Nutrition

Serving: 2patties, Calories: 198kcal, Carbohydrates: 4g, Protein: 22g, Fat: 11g, Saturated Fat: 2.5g, Cholesterol: 84mg, Sodium: 290.5mg, Fiber: 1g, Sugar: 1g