This recipe is very good. I have been eating "clean" for quite some time and anything with nitrates is out of the question. I followed the recipe, doubled it with 2 lbs turkey and added 2 eggs and 1/2 cup oatmeal. It's a little spicy which I like but maybe little ones won't. So maybe cut back with the cayenne pepper. I didn't have fennel so I substituted with 1 tsp dill and 1 tsp caraway- I will pick up some fennel and will be making this recipe going forward. Great for freezing and bringing on our camping trips for quick breakfast sandwiches: sprouted grain English muffins, an egg and sausage patty - yum!! You can feel good about feeding your family this!
Excellent! It could almost pass as Italian sausage with the zing and zip from the cayenne and fennel. This recipe is great exactly as written! I saw where one reviewer mentioned there is quite a bit of sage. There is. I love sage so I am okay with that but if you are not a fan, cut in half. I also sometimes use 1/2 ground chicken and 1/2 ground turkey. And occasionally I drizzle a little pure maple syrup in the mixture. I am so glad I found this recipe!
Highest praise! My husband just said it didn't even taste like turkey!! He loves pork sausage and was ready to turn up his nose at breakfast but gave it a shot and asked for seconds! I substituted cayenne for white pepper so it was a bit spicy *yum*!!
The sausage turned out really good! The only thing I will change next time is the amount of salt used. I thought a full teaspoon would be too much, and I should have listened to myself. Next time, I will just cut the salt in half. Other than that, it is great and easy to make! Just a heads up, if you don't like spicy, definitely cut back on the pepper (cayenne and/or white) as well. I love spicy, so it worked for me.
This was really good and easy to make. I gave it a 3 because I feel like it's too salty and the amount of fennel makes it taste more like Italian sausage than breakfast sausage. I think I assumed it was breakfast but maybe not? Anyway overall it is good. I'd also recommend ground fennel as the seeds are very intense
these are the notes I made for myself on this recipe. turned out marvelous!! I used the frozen turkey in rolls. when I doubled the spices I used 2 and a half rolls. ..... this is a great recipe. we stuffed acorn squash with it, will use in turkey sausage breakfast gravy and add a bit of Italian Mrs Dash and its perfect for spaghetti!! lol love love it!!<br/> my notes....use half the sage, half white pepper to cut down hotness or if you don't care for the pepper taste. half the ceyanne for moms taste no cloves is fine but add a tspoon of brown sugar for sweetness if desired will be making two pds of turkey but winging spices to double recipe.
There are so many things wrong with this recipe that I dont know where to start. First, the amount of sage is way too excessive and totally ruins the recipe. Second, the ratio of spices to meat is way out of wack. There are so many spices that it totally dominates the flavor to the point that you cant even taste the natural taste of the turkey and I added an extra 3/4 of a pound of ground turkey to try to balance it out. Third, when you point this large a quantity of spices in something, it starts to get a gritty dry texture to it, rather than the juicy moist texture you want in a sausage. Also, the ground cloves are out of place in this sausage and make it taste more like a curry. There is also way too much ground clove in this! I've had curry dishes that used far less ground clove, so what you end up is a sausage that tastes more like a bad curry. Another thing is the amount of pepper. OMG! Way too much pepper and then it calls for a little cayenne on top of that! I would say if you think you will like the flavor of this sausage, cut all of the spices in half. In my case, I went with something far more simple. Ground ginger, fennel seed, ground sage, salt and pepper is all I needed to make an absolutely delicious butcher quality sausage.
We really enjoyed this but next time I will cut back on the cloves.
I tried this recipe today for the first time. The recipe is a bit too spicy for my taste, so I will cut back both cayenne and white peppers next time. I used only ground breast meat this time. Next time I will try a blend of white and dark to get a little more moisture into the dish. I'll update with my results.
This recipe makes an awesome breakfast sausage that is soooo much healthier. I tweaked it a bit not using the white pepper, fennel or cloves. I added a teaspoon of regular (no high fructose) pancake syrup per pound and a teaspoon of McCormick Carribean Jerk seasoning, one of the best kept secrets in my cabinet. My family thought it was great! Thanks for sharing with us.