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Golden brown turkey breakfast sausage patties stacked in a wicker basket lined with parchment paper.
Layla

Turkey Breakfast Sausage

Homemade turkey sausage that's leaner than pork but still packed with sage, black pepper, and warm spices - perfect for lazy weekend mornings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the Sausage
  • 1 lb ground turkey 93% lean recommended, not 99% fat-free
  • 2 tsp fresh sage minced, or 1 tsp dried rubbed sage
  • 1 tsp fresh thyme minced, or 1/2 tsp dried
  • 1/2 tsp fennel seeds lightly crushed
  • 1 tsp black pepper freshly ground
  • 3/4 tsp kosher salt
  • 1/2 tsp brown sugar light or dark
  • 1/4 tsp red pepper flakes optional, for heat
  • 1 tbsp olive oil for cooking

Equipment

  • Large Mixing Bowl
  • Large skillet (cast iron or nonstick)
  • Meat thermometer (optional)

Method
 

Mix the Sausage
  1. In a large bowl, add ground turkey, sage, thyme, fennel seeds, black pepper, salt, brown sugar, and red pepper flakes if using. Use your hands or a fork to mix gently until seasonings are evenly distributed. Do not overmix or the sausage will become tough.
  2. Divide mixture into 8 equal portions and shape into 1/2-inch thick patties about 2.5 inches wide. Press a small dimple in the center of each patty with your thumb - this helps them cook flat instead of doming.
Cook the Sausage
  1. Heat olive oil in a large skillet over medium heat until shimmering. Add patties in a single layer, working in batches if needed. Cook 4-5 minutes per side until deeply browned and internal temperature reaches 165°F. The patties should feel firm to the touch when done.
  2. Transfer cooked patties to a plate and let rest 2 minutes. The juices will redistribute and the patties will finish cooking through. Serve hot with eggs, pancakes, or in a breakfast sandwich.

Notes

Make ahead: Form patties and refrigerate up to 24 hours, or freeze between parchment paper for up to 3 months. Cook from frozen, adding 2-3 minutes per side. For juicier sausage, use 85% lean turkey and reduce oil to 1 tsp. If using dried herbs, crush them between your palms before adding to wake up their flavor.