Making breakfast sausage from scratch is simple and flavorful. One of the best things that I love about it is that you can control all of the ingredients that go into it and make it to your liking. This maple turkey breakfast sausage finds good balance between being savory from the herbs & spices and subtly sweet from the maple syrup to serve as the perfect breakfast protein option. Try these out the next time you want to make breakfast for yourself or your family!
Total Time: 30 minutes Prep Time: 15 mins Cook Time: 15 mins Refrigerating Time: 8-24 hours preferred Servings: 8 patties
RECIPE INSTRUCTIONAL VIDEO
Maple Turkey Breakfast Sausage
Ingredients
1 ½ Teaspoon Coarse Cracked Black Pepper, toasted
1 Teaspoon Fennel Seeds, toasted
1 ½ Teaspoon Kosher Salt
1 Teaspoon Granulated Onion
¼ Teaspoon Ground Sage
¼ Teaspoon Dried Rosemary
¼ Teaspoon Oregano
¼ Teaspoon Dried Thyme
(optional) ¼ Teaspoon Crushed Red Pepper Flakes
1 Pound Ground Turkey, 85% Lean, 15% Fat
2 Tablespoons Pure Maple Syrup, up to 2 ½ Tablespoons
1 Tablespoon Minced Garlic, approximately 3 cloves garlic
2 Tablespoons Neutral Cooking Oil
Notes:
To freeze sausage patties, place uncooked sausage patties between sheets of parchment paper in a plastic zip freezer bag for up to 1 month before use. Cooked patties can be refrigerated for up to 3 days.
If you would like to incorporate turkey sausage into other recipes, you can omit the maple syrup and use this recipe for many other dishes as it is versatile.
Instructions
1. In a skillet over medium heat, add in the fennel seeds and cracked black pepper. Toast them for 2 to 3 minutes or until fragrant. Once done, let them cool down for 2 minutes before mixing in with other spices.
2. In a small bowl combine and mix together the toasted fennel seeds and cracked black pepper along with the salt, granulated onion, ground sage, dried rosemary, oregano, dried thyme.
3. In a large bowl, add in ground turkey. Next, sprinkle in spices from the small bowl. Then, add in minced garlic and maple syrup. With gloved hands or a rubber spatula, mix until thoroughly incorporated.
4. Cover the bowl with plastic wrap or bowl top cover and refrigerate. For best results I recommend refrigerating for at least 8 - 72 hours.
5. When ready to cook, take about ⅓ cup of the sausage mixture and form into patties.
6. Heat a large skillet over medium heat along with neutral cooking oil. Once the oil is hot, place the patties into the skillet and cook for 3 minutes or until a golden brown crust forms on the bottom. Flip and repeat to cook on the opposite side. I recommend cooking 3 to 4 patties at a time to not overcrowd the skillet. Once done, serve and enjoy.