Homemade Spicy Turkey Sausage with Garlic and Basil

Ingredients

• 590 g (1.3 lb; or 567 g/20 oz)ground turkey
• 15 ml (1 tbsp) fresh, chopped; or 5 ml (1 tsp) driedbasil
• 1 clove, mincedgarlic
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)paprika
• 1.25 ml (1/4 tsp)black pepper
• 0.6–1.25 ml (1/8–1/4 tsp)ground cayenne pepper
• As needednon-stick cooking spray

Instructions

1. 1

   Prepare the tray

   Heat the oven to 180°C (350°F). Line a rimmed baking sheet with aluminium foil and coat it with non-stick cooking spray.

2. 2

   Mix the ingredients

   In a large mixing bowl, combine the ground turkey, basil, garlic, salt, paprika, black pepper and cayenne.

3. 3

   Shape the patties

   Wet your hands, as the mixture will be sticky, then divide it into 8 portions and pat each into a patty. Arrange them on the prepared baking sheet.

4. 4

   Bake the patties

   Bake for 25 minutes, turning the patties once, until cooked through and beginning to brown.

5. 5

   Use a skillet

   Alternatively, cook the patties in a hot skillet until browned and cooked through.

6. 6

   Freeze for later

   To freeze uncooked patties, arrange them on a plastic-lined sheet and freeze until firm. Transfer them to a zip-top freezer bag and return the bag to the freezer immediately. For cooked patties, cool them completely before storing in a zip-top freezer bag and freezing.

What are turkey sausage patties?

Breakfast sausage is a familiar American-style breakfast food, usually formed into small patties and seasoned with herbs and spices. This homemade version uses ground turkey instead of prepared commercial sausage, with garlic, basil, paprika and cayenne providing its savoury, spicy character.

The recipe works because the seasonings are mixed directly into the meat before shaping, so each patty is flavoured throughout. Baking makes it easy to cook all eight patties on one tray.

Nutrition and macros by portion

The nutrition label shows one serving as written: 84 calories, 17g protein, 1g carbs, 1g fat.

The turkey supplies most of the protein, while the small amount of seasoning contributes little to the overall carbohydrate content. The listed nutrition is low in fat; pair a patty with fruit or vegetables and a wholegrain side for a more balanced plate.

Choosing the turkey

Ground turkey: The recipe uses 1.3 lb (590 g), though a 20 oz (567 g) package is also given as an option. Either amount can be divided into eight portions.

Basil: Fresh chopped basil gives the patties an herby flavour; dried basil is an alternative. Garlic, paprika, black pepper and salt round out the seasoning.

Mixing and shaping

Even mixing: Combine the seasonings with the turkey in a large bowl so they are distributed through the mixture. Avoid leaving clumps of garlic or spice in one area.

Sticky mixture: Wet your hands before dividing and shaping the patties. Pat each portion into a patty and transfer it to the prepared tray.

Getting the spice right

Cayenne: The recipe allows 1/8 to 1/4 teaspoon, with the larger amount making the patties spicier. Choose the amount to suit your preference.

Paprika: This adds a warm, savoury note alongside the fresh basil and garlic. Keep the listed amounts consistent for the intended balance.

Baking and doneness

Oven method: Bake at 180°C (350°F) for 25 minutes, turning the patties once. The recipe's cues are that they are cooked through and starting to brown.

Skillet option: A hot skillet is an alternative when you prefer to cook the patties on the hob. Cook until browned and cooked through.

Serving the patties

Breakfast plate: Serve the patties with eggs, toast or breakfast potatoes for a more filling meal. Their garlic, basil and cayenne seasoning also suits a simple side of vegetables.

Make-ahead batch: The recipe makes eight patties, so the extras can be frozen for another meal. Freeze them either uncooked or cooked and cooled, following the method below.

Recipe notes & tips

• Wet your hands before shaping to make the sticky turkey mixture easier to handle.
• Line the rimmed baking sheet with foil before spraying it for easier cleanup.
• Turn the patties once during baking, as directed, to help them brown on both sides.
• Start with 1/8 teaspoon of cayenne if you prefer a milder result.
• Use fresh chopped basil or the stated smaller amount of dried basil.

Variations

• Milder patties: Use 1/8 teaspoon of cayenne for less heat.
• Hotter patties: Use 1/4 teaspoon of cayenne for a spicier batch.
• Dried basil: Substitute 1 teaspoon of dried basil for the tablespoon of fresh.
• Skillet cooking: Cook the shaped patties in a hot skillet instead of baking them.
• Make-ahead batch: Freeze the patties uncooked or cooked and cooled for later.

Common mistakes to avoid

• Dry hands: The mixture is sticky, so wet your hands before shaping the patties.
• Uneven seasoning: Mix all the listed seasonings thoroughly through the turkey before dividing it.
• Skipping the turn: Turn the patties once during the 25-minute bake as the recipe directs.
• Freezing warm cooked patties: Chill them completely before packing them into a freezer bag.
• Leaving uncooked patties on the tray: Once firm, transfer them to a freezer bag and return them to the freezer immediately.

How to store

Freeze uncooked patties on a plastic-lined sheet until firm, then transfer them to a zip-top freezer bag and return them to the freezer immediately. Cooked patties should be cooled completely before bagging and freezing. The recipe gives no specific freezer storage duration.

Frequently asked questions