Homemade Turkey Breakfast Sausage

Total Time
15mins
Prep 5 mins
Cook 10 mins

From Outpost Natural Foods. Haven't made it yet, but it looks really good and only 3 g fat per serving!

Ingredients Nutrition

Directions

  1. Lightly coat a 10-inch skillet with cooking oil spray and set aside.
  2. Place 3 or 4 paper towles on a plate and set aside.
  3. In a medium bowl, combine onion, apples, egg white, oats, parsley and spices.
  4. Add the ground turkey and mix well.
  5. Shape mixture in eight 2-inch wide patties.
  6. Preheat the skillet over medium heat.
  7. Place patties in skillet and cook over medium heat for 10-12 minutes, turning once, until sausage is browned and completely done.
  8. Transfer patties to paper-towel-lined plate to pat off excess grease.
  9. Transfer to plates and enjoy with your pancakes or eggs.

Reviews

(4)
Most Helpful

Delicious! On my stove, medium-low for the longer time worked best. I also ended up rinsing my dried apples because I inadvertently bought some that were processed with LOTS of sugar. That softened the apples quite a bit so it was harder to incorporate them into the meat mixture. So U.S. buyers beware--read the durned label. :-)

BarbryT April 06, 2007

5 Stars ... WITH A CORRECTION ... These saussages will taste and smell like hoover bags unless you remove the chickpea flour. They are much much MUCH better without the chickpea flour, with it in it not only makes them taste weird and dry in texture but it also makes them smell like hoover bags.

KingofEndgame October 26, 2016

These were great - I love to use turkey mince as it is low in fat; the ingredients list was quite long - but it all pulled together to make a very nice "burger" type sausage pattie! We ate them, sorry for this, for a light supper with pitta bread, coleslaw and home-made tomato sauce - they were wonderful served that way! I used fresh apple as I have no dried apples, it appeared to work very well - but I did mince them very finely. A very good recipe which takes some time to make, but is worth it in the end. I made the full amount and put the rest in the freezer. Thanks for posting an innovative and tasty recipe. FT:-)

French Tart March 16, 2007

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