Delicious sausage, and I know exactly what's in it! Add to pretty much anything you would add meat to spice it up a bit or enjoy by itself.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir salt, sage, black pepper, nutmeg, red pepper flakes, and ginger in a small bowl. Place turkey into a separate bowl and thoroughly mix in the spices. Form sausage into patties.

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  • Fry the sausage patties in a skillet over medium heat until browned and the meat is no longer pink inside, 3 to 5 minutes per side.

Cook's Note:

For dinner sausage or hot sausage, add 1/2 teaspoon fennel seed and more crushed red pepper. If desired, substitute ground pork for turkey and add 2 tablespoons water to the meat.

Nutrition Facts

170 calories; protein 22.5g; carbohydrates 0.6g; fat 8.7g; cholesterol 83.6mg; sodium 645.6mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/15/2014
I did try this recipe. It was easy and quick! I did tweek it a bit by adding in some coriander, dry mustard, cayenne and liquid smoke. I refrigerated the meat for 30 minutes before shaping the patties. Last but not least, I baked them on parchment for 15 - 20 minutes, flipping them after 10. Be careful not to overcook them. Turkey dries out fast. They were awesome. Thank you for a great recipe. Read More
(5)

Most helpful critical review

Rating: 3 stars
07/06/2019
Too mild for my wife & me. I broke my own rule by not making and tasting one patty first to see if the recipe needed adjusting. Had I done that I would have added more of everything. Read More
17 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/14/2014
I did try this recipe. It was easy and quick! I did tweek it a bit by adding in some coriander, dry mustard, cayenne and liquid smoke. I refrigerated the meat for 30 minutes before shaping the patties. Last but not least, I baked them on parchment for 15 - 20 minutes, flipping them after 10. Be careful not to overcook them. Turkey dries out fast. They were awesome. Thank you for a great recipe. Read More
(5)
Rating: 5 stars
08/16/2014
Amazing! This is exactly what I was looking for to convert turkey patties mistakenly bought into turkey sausages. I was skeptical, but the patties came out tasting exactly like sausage, even though I didn't quite have all the ingredients (ground sage instead of crushed, coriander instead of nutmeg). I will probably never buy turkey sausage again, because this is so fresh and delicious -- and easy. Read More
(5)
Rating: 4 stars
11/22/2012
very tasty everyone enjoyed the sausages stuck to the recipe did not change anything. Read More
(2)
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Rating: 5 stars
10/21/2018
My family loves this a little too much salt for me so I ll put less next time other than the salt it was better than store bought Read More
(1)
Rating: 5 stars
11/26/2015
Delicious and easy. I made these into sausage patties an also used it in a meatloaf... both ways really good. Will make again Read More
Rating: 4 stars
11/30/2016
I just used pork and upped the sage for a "Sage sausage" for stuffing for Thanksgiving. But this is a fine base recipe for homemade sausage. Read More
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Rating: 5 stars
05/09/2015
I made evaporated milk gravy with it! I used refined coconut oil mixed in the ground turkey with the spice. so I would have some yummy fat to add to the gravy! Read More
Rating: 5 stars
10/04/2020
Made some adjustments to spices as we like it hotter and spicier. Lowered salt to 3/4 teaspoon increased red pepper flakes to 3/4 teaspoon, 2 pinches of ginger, 1 1/2 teaspoons of black pepper, 1 1/2 teaspoons of sage and added 1/2 teaspoon of ground fennel seeds. The base recipe gave me all the right spices to make delicious turkey sausage! Read More
Rating: 3 stars
07/06/2019
Too mild for my wife & me. I broke my own rule by not making and tasting one patty first to see if the recipe needed adjusting. Had I done that I would have added more of everything. Read More
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