Turkey Breakfast Sausage

Ingredients

• 454 g (1 lb)minced turkey
• 7.5 ml (1½ teaspoons)seasoning salt or smoked salt
• 7.5 ml (1½ teaspoons)black pepper
• 2.5 ml (½ teaspoon)garlic powder
• a pinchground cloves
• a pinchred pepper flakes
• a pinch (optional)cayenne pepper
• 5 ml (1 teaspoon)sage
• 7.5 ml (½ tablespoon; more if desired)brown sugar
• 2.5–5 ml (½–1 teaspoon)fennel seeds
• 5 ml (1 teaspoon)thyme
• 15 ml (1 tablespoon; optional)olive oil
• butter and olive oil, as needed for fryingbutter and olive oil

Instructions

1. 1

   Set out turkey

   Put the minced turkey in a large bowl and set it aside.

2. 2

   Mix the spices

   Stir the spices and seasonings together.

3. 3

   Season the turkey

   Add the spice mixture to the turkey and mix until it is evenly distributed.

4. 4

   Add optional oil

   Mix in the olive oil if using; it adds moisture.

5. 5

   Shape the patties

   Shape the turkey mixture into small patties.

6. 6

   Test the seasoning

   Fry a small sample patty, taste it and adjust the seasoning if needed.

7. 7

   Chill overnight

   Refrigerate the shaped sausages overnight.

8. 8

   Heat the pan

   Warm a little olive oil and butter in a large frying pan over medium heat.

9. 9

   Cook the sausages

   Put the sausages in the hot pan and cook until browned and no longer pink in the middle.

10. 10

    Allow for thickness

    The cooking time will vary according to the thickness of the patties.

11. 11

    Avoid overcooking

    Take care not to overcook the sausages, or their texture will be dry.

12. 12

    Drain the patties

    Transfer the sausages to paper towels to drain.

13. 13

    Serve or freeze

    Serve the sausages or freeze them.

What are turkey breakfast sausages?

Breakfast sausage is a seasoned meat sausage commonly served as part of an American-style breakfast. This version uses turkey instead of pork, with familiar savoury herbs and a small amount of brown sugar.

Sage and thyme give the patties their herbal character, while fennel adds a distinct anise-like note. A sample patty makes it easy to check the balance before chilling and cooking the batch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 23g protein, 3g carbs, 10g fat.

Turkey supplies most of the protein, while the brown sugar contributes a small amount of carbohydrate and the frying fat adds much of the fat. Serve a patty portion with fruit or vegetables and a wholegrain side to make a more balanced plate.

The seasoning balance

Herbs and spices: sage, thyme, black pepper and garlic powder build the savoury base, while cloves add a warm accent. Fennel is potent, so the recipe gives a range of ½–1 teaspoon.

Heat and sweetness: red pepper flakes and optional cayenne bring warmth, and brown sugar rounds out the seasoning. Start with the stated amounts, then use the sample patty to decide whether you want more.

Mixing and shaping

Even seasoning: mix the dry seasonings together first, then distribute them through the turkey. Stop once they are evenly combined rather than working the meat more than needed.

Patties: shape them small, as directed, and aim for a consistent thickness so they cook at a similar rate. The optional olive oil can add moisture to the mixture.

Why test a patty?

A small test patty lets you taste the seasoning after it has been cooked, which is more useful than tasting the raw mixture. Adjust the seasonings before shaping or cooking the remaining sausages.

Once seasoned, the mixture rests in the refrigerator overnight. This makes the recipe convenient to prepare ahead, though the method does not specify a precise chilling time beyond overnight.

Pan-frying and doneness

Pan heat: warm a little butter and olive oil in a large frying pan over medium heat. The recipe calls for a hot pan, but avoid letting the fat smoke.

Doneness: brown the patties and check that the centres are no longer pink. Thicker patties take longer, so use the colour and doneness cues rather than relying on one fixed cooking time.

Keeping the patties juicy

Turkey can become dry if cooked for too long, so remove the sausages once they are browned and cooked through. The recipe suggests draining them briefly on paper towels after frying.

Serve them with eggs, toast, potatoes or fruit for a fuller breakfast. A fresh accompaniment can balance the savoury, spiced patties.

Recipe notes & tips

• Use the lower amount of fennel first if you prefer a milder anise flavour.
• Fry a small sample patty before shaping or cooking the whole batch so you can fine-tune the seasoning.
• Shape the patties to a similar thickness to help them cook evenly.
• Keep the pan at medium heat and add only a little fat for frying.
• Cook time depends on patty thickness, so check the centre rather than judging by browning alone.

Variations

• Milder heat: leave out the optional cayenne and reduce the red pepper flakes.
• More fennel: use the full 1 teaspoon for a stronger anise-like note.
• Smokier flavour: choose smoked salt instead of seasoning salt.
• Sweeter seasoning: add a little more brown sugar, as the recipe allows.
• Moister mixture: mix in the optional tablespoon of olive oil.

Common mistakes to avoid

• Skipping the test patty: cook a small sample first so you can adjust the seasoning before finishing the batch.
• Uneven seasoning: combine the spices before adding them to the turkey, then mix until distributed throughout.
• Inconsistent patties: shape them to a similar thickness so they cook at a more even rate.
• Overcooking: check that the middle is no longer pink and avoid leaving the patties in the pan longer than needed.
• Using too much fennel: start at ½ teaspoon if you are sensitive to its strong flavour.

How to store

Refrigerate cooked sausages in a covered container and use within 3–4 days. Reheat in a frying pan over medium-low heat until hot throughout, or freeze them for longer storage; thaw in the refrigerator before reheating. The recipe also says the sausages can be frozen but does not specify a storage duration.

Frequently asked questions