Ingredients20 m servings 170
- 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.
- 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.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 170 calories; 8.7 0.6 22.5 84 646 Full nutrition
ReviewsRead all reviews 10
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 p...
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 tho...
very tasty, everyone enjoyed the sausages stuck to the recipe did not change anything.
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
Thank you for sharing this recipe! We love these. I use pork and add the water mentioned in the notes. I use a 1/4 tsp of red pepper flakes. This is much better than the premade store bought bre...
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.