Prep 10 mins
Cook 1 hr 10 mins
A wonderful low-fat alternative to traditional pork sausages. I've entered the recipe just as written but I prefer to up the oomph with double spices and herbs plus a dose of red pepper flakes. I've also added a smidge of fennel on occassion. I'm guessin' here but you could possibly use just poultry seasoning in place of the assortment of herbs and get a similar flavor. These can be quite dry if you use ground turkey breast (97% fat free). If you're OK with that, so be it. I prefer the 90% lean ground turkey. Still no gravy for those biscuits though ;-) NOTE: Chilling time IS included in prep time.
- Combine all ingredients and stir well.
- Shape into 12 patties and chill for at least an hour.
- Coat a nonstick skillet HEAVILY with cooking spray.
- Over medium heat, cook patties ~5 minutes on each side. (I'm guilty of smashing on them with a spatula to see if the juices are clear yet. This only serves to dry them out even more. But old habits -- ).
- Serving size for nutritional data = 1 patty.
Always in search of a way to make use ground turkey into breakfast sausage, the combination of herbs here looked appealing. I used the 93 percent lean ground turkey. As suggested in the introduction, I doubled the spices and added some crushed fennel seeds. The addition of the egg white made these one of the moister turkey sausages tried, and something I will now include in preparing any recipe of this kind. The spices were good and well matched - definitely the right proportions - but I still found it a little under-seasoned. I think garlic or onion powder would have added to these, as well as more fennel or red pepper flakes as noted. Thanks!
Yummmm! I followed the recipe as posted and cooked them in my George Foreman grill. Leftovers froze well to reheat in the microwave. Thank you for posting and for the great photos of my recipe!