Not only is homemade breakfast sausage super simple to make, it makes more sense economically. On top of that, the knowledge of exactly what it is in your food is priceless. This recipe for turkey breakfast sausage combines toasted fennel seed with garlic and other dried herbs and will change the way you think about breakfast.
Your grocery list
Meat
- 1 lb. ground turkey
Baking and pantry items
- Garlic powder
- White sugar
- Kosher salt
- Dried fennel seed, toasted and crushed or ground
- Dried oregano
- Dried thyme
- Marjoram
- Freshly ground black pepper
- Red pepper flakes (optional)
- Canola or vegetable oil
- Garlic powder
Equipment/tools you’ll need
- Mixing bowl
- Plastic wrap or aluminum foil
- Gloves (optional)
- Spice grinder or mortar and pestle
- Saute pan
- Spatula
Step-by-step instructions for making turkey breakfast sausage
1) Toast the fennel (optional)
- Add fennel, sage and marjoram to a clean pan over medium heat. Cook for 1-2 minutes until toasted and fragrant. Remove from the pan and let cool. Add red pepper flakes along with toasted spices and crush or grind into a powder to be used in the next step.
2) Combine all ingredients and chill
- Thoroughly combine all ingredients in a mixing bowl. Cover and refrigerate for at least an hour (preferably overnight) to allow the flavors to come together.
- You can form the patties before chilling or after.
3) Saute the sausage
- Heat pan over medium heat and add patties. Cook for 3-4 minutes on one side, flip, then cook for another 3 minutes. Cook in batches, if necessary.
- Line a plate with paper towel to help drain excess oil from the cooked sausage.
Tips for making great turkey breakfast sausage
- Always add oil: turkey is a leaner meat and needs to have the added fat for it to cook without becoming completely dry. If you’re using pork or lamb, you can still add 1/2-1 tsp to prevent dryness.
- Avoid overcooking: cook just until the center is no longer pink (internal temperature should be 165º F); overcooking will cause the patties to be dry.
- Toast the spices: if you have the time, toasting the fennel adds a warmth and intensifies the flavor in the sausage.
How to store turkey breakfast sausage
- Before cooking: uncooked sausage should be stored in the refrigerator in an airtight container or wrapped completely in plastic wrap for up to 3 days; To freeze: sausage should be vacuum-sealed if possible or wrapped well to prevent freezer burn. Try to eliminate air from the package whether wrapping in ziploc bags, freezer paper, or plastic wrap. You can freeze items for 1-2 months without affecting the flavor and quality of the sausage. Thaw before cooking.
- After cooking: cooked sausage patties/crumbles can be stored in an airtight container in the fridge for up to a week. Reheat completely before eating.
Ways to adjust your turkey breakfast sausage
- Add red pepper flakes for some kick
- Play around with the spices being used (use any combination of the spices listed in this recipe for your own spin on your breakfast sausage)
- Switch up the ground meat being used or even a combination – pork, lamb, chicken, turkey could all be good choices
- Add more sugar (1-2 tablespoons) to give the sausage more of a sweet and savory taste.
Turkey Breakfast Sausage
Ground turkey is combined with a mix of herbs and spices and sautéed into a staple breakfast protein.
Servings 8 patties
Cost $5
Equipment
- Mixing bowl
- Plastic wrap or aluminum foil
- Gloves (optional)
- Spice grinder or mortar or pestle
- Pan
- Spatula
Ingredients
- 1 lb ground turkey
- 2 tsp garlic powder
- 2 tsp sugar
- 2 tsp kosher salt
- 1 tsp fennel
- 1 tsp dried oregano
- ½ tsp marjoram
- ½ tsp dried thyme
- ½ tsp crushed red pepper flakes
- ½ tsp freshly ground black pepper
- 1 tbsp canola or vegetable oil
Instructions
- Optional: Add fennel, sage, and marjoram to a clean pan over medium heat. Cook for 1-2 minutes until toasted and fragrant. Remove from the pan and let cool. Add red pepper flakes (if using) along with the other toasted spices to a spice grinder (or mortar and pestle) and crush or grind into a powder to be used in the next step.
- Thoroughly combine all ingredients in a mixing bowl. Cover and refrigerate for at least an hour (preferably overnight) to allow the flavors to come together.
- When ready to cook: form patties that are 2-3" wide and no more than ½" thick.
- Heat pan over medium heat and add patties. Cook for 3-4 minutes on one side, flip, then cook for another 3 minutes. Cook in batches, if necessary.
- Line a plate with paper towel to help drain excess oil from the cooked sausage.
Notes
- This recipe can also be used for sausage pieces to be used in quiche or a breakfast scramble. Just skip the step where you form the ground meat into patties.
