Turkey Breakfast Sausage has saved my bacon, literally and figuratively. Literally, it has saved my bacon because it is just plain easier to make and itches the same need for protein that bacon scratches; thus the bacon is saved for other meals. Figuratively, it has saved me because I am not a morning person. I never have been. As a mother of five boys, this can make breakfast time fraught. They wake up hungry. I wake up wanting to stay in bed. You can see this might be a problem, right? Cereal is a temporary hold, but they need something more substantial to hold them over to lunch time or I will be hobbiting my way through the day with second breakfasts and elevensies when what I really want to do is sit in my chair with a hot cup of tea and wait until the afternoon when my energy kicks into gear.
This is where Turkey Breakfast Sausage comes into the picture. When I’m ready and raring to go (after lunch, thank you very much…) I take ground turkey, some maple or brown sugar, a handful of readily available spices and herbs, and I mix them up. Honestly, Turkey Breakfast Sausage is just that simple. Not only is it delicious, but it is easy to make, gentle to your wallet, and it’s significantly better for you than its commercial pork or turkey counterparts. It only contains the turkey, spices, herbs, a little sugar, and salt and has no added funky preservatives or nitrates and nitrites. That makes this Turkey Breakfast Sausage an all around winner!
I have a couple of tips to share with you that will make your early morning life just that much easier, too.
- Easy does it on the mixing. You want to be sure everything is combined but you don’t want to introduce too much heat to the party as that will start “cooking” the sausage. The simplest way to do this is to use a ChopStir or Mix and Chop or whatever you like to call that nifty little gadget that helps break up ground meat in a pan. These are designed to break up meat and work spices into it. If you don’t have or want one of those, use a sturdy spoon to work it together as best as you can. You can, of course, use your hands, but you’ll want to move quickly so that the heat from your hands doesn’t impart to the meat.
- You have options on the sugar. I prefer to use maple sugar; this is simply maple syrup cooked to evaporate all of the water. It imparts a great maple flavour (duh) to the sausage and maple screams breakfast. If you don’t have maple sugar or don’t want to buy it from Amazon, you can substitute an equal amount of brown sugar with good results.
- After you have mixed the sausage, divide it between two gallon-sized, zipper-top, freezer bags. Press the sausage in the bags to spread it to the corners of the bag and squeeze out as much air as possible before sealing them. You can then use a rolling pin or your hands to even it out into a flat slab. Then take a chopstick or a thin spoon handle to press into the center of the bag leaving an indentation from the top of the bag to the bottom. Repeat this about halfway between both sides of the first line and the edges. You now have four sections of sausage. Turn the chopstick perpendicular to the first center line and press down again. Repeat this as before on either side of that line. When you are done, you’ll have 16 little squares marked off on the sausage. Transfer the bag to a cookie sheet and place in the freezer until firm. When it is solid, you can remove the cookie sheet and store for up to 3 months for optimal quality.
- When you want to cook some sausage, open the bag and snap off as many squares as you’d like to cook then reseal the bag and store the remainder in the freezer. Ta-da!
- When you cook the sausage patties, you’re going to bake them and you’ll need to help them out a bit since they don’t contain much in the way of natural fats. I like to use a coconut cooking oil spray, but you can substitute any non-stick cooking spray you prefer or brush both the pan and the top of the turkey sausage patties with olive oil.
- Want some amazing biscuits to serve with your Turkey Breakfast Sausage? Look no further than THESE!
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Use this to make Turkey Breakfast Sausage!
Yields 32 sausage patties
Flavourful and delicious, simple to make, nutritious, and gentle to your wallet, Turkey Breakfast Sausage makes breakfast easy and tasty!
- 3 pounds ground turkey
- 1/4 cup maple sugar or brown sugar
- 3 tablespoons dried sage
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 3/4 teaspoon dried marjoram
- 1/4 to 3/4 teaspoon crushed red pepper flakes, according to heat preference
- 1/8 teaspoon ground cloves
- Add all of the ingredients to a mixing bowl and work them together using a ChopStir or sturdy spatula or spoon until everything is evenly distributed.
- After you have mixed the sausage, divide it between two gallon-sized, zipper-top, freezer bags. Press the sausage in the bags to spread it to the corners of the bag and squeeze out as much air as possible before sealing them. You can then use a rolling pin or your hands to even it out into a flat slab. Use a chopstick to make four indentations crosswise as well as four indentations lengthwise, scoring the sausage into 16 evenly sized patties. Place the bag on a pan or plate and then into the freezer until firm. Remove the pan or plate and keep the sausage frozen for up to 3 months for optimal quality.
- Preheat the oven to 350°F. Open the freezer bag and snap off as many squares as you would like to cook. Squeeze as much air out of the bag as you can, re-seal, and return the remaining sausage to the freezer.
- Spritz a pan with coconut cooking oil spray or nonstick cooking spray or brush with olive oil. Arrange the sausage patties on the pan with plenty of space between them and spritz the tops or brush again with the oil. Bake for 30 minutes, flipping the patties over halfway through the cooking time, or until the internal temperature of the sausage patties reaches 160°F. Serve immediately.
Looking for more great breakfast ideas? Try this!
Buttermilk Biscuit Tutorial. These dough rounds can be frozen and baked whenever you want them, much like the Turkey Breakfast Sausage!