I have always loved eating breakfast out. I enjoy big breakfasts and something about being waited on early in the early morning just feels extra special. I’ve come up with a recipe to help me live out some diner nostalgia minus the service.
The added bonus of this recipe is that it doesn’t have many of the ingredients found in popular grocery store breakfast sausage patties…corn, soy, fillers, MSG, and “natural and artificial flavors”. I like making a batch of these early in the week and having one or two a day alongside some veggies and eggs.
We’ve tried this with turkey with varying degrees of leanness. 93/7 is my favorite. 85/15 works just as well but cooks down more. 99/1 is DRY. IMO, The only time that makes sense to cook would 99/1 would be if absolutely necessary in the last few weeks of prepping for a bodybuilding show.
A note on salt. Sodium is absolutely necessary for many bodily processes. This recipe doesn’t taste good without salt. However, this does make a salty sausage. The kind of salty that if it were served with pancakes you might dip the sausage in maple syrup too. So, if you don’t like the delicious salty flavor, know that the recipe works just as well with half the salt.
Turkey Sausage Recipe:
Ingredients--
1 lb ground turkey
2 tsp salt
1 tsp smoked paprika
1 ½ tsp black pepper
1 tsp garlic
¼ tsp all spice
1 tsp ground sage
½ tsp fennel seeds
½ tsp thyme
¼ tsp cayenne
1 tsp coconut sugar
Mix the seasonings together.
Use hands to mix the seasonings into the ground turkey.
Shape into 6 evenly sized patties and cook on medium heat in a pan (cast iron is my favorite) sprayed with avocado oil.
Time Saving Tip: If you triple the seasonings and store them in an 8 oz mason jar, you’ll have enough for 3 pounds of turkey. You’ll need 3 tablespoons for each pound of turkey.