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!