Extra-Lean Turkey Breakfast Sausage

Ingredients

• 1/2 to 3/4 teaspoonsalt
• 1 teaspoonfennel seeds
• 1 teaspoonsage
• 1 teaspoonthyme
• 1 teaspoonpepper
• 1/4 teaspoongarlic powder
• 1/2 teaspoononion powder
• 1/4 teaspoonground nutmeg
• A generous pinchcrushed red pepper
• 454 g (1 pound)ground turkey
• 1 egg or 2 large egg whitesegg or egg whites

Instructions

1. 1

   Season the turkey

   Stir the salt and spices into the ground turkey until evenly mixed. If time allows, cover and chill for at least 1 hour, preferably overnight, so the flavours can meld; otherwise, continue straight to the next step.

2. 2

   Mix in the egg

   Stir the egg or egg whites into the turkey mixture.

3. 3

   Heat the skillet

   Coat a skillet with cooking spray or use 1 teaspoon of oil, then heat it over medium heat.

4. 4

   Shape the patties

   Scoop the moist turkey mixture into the skillet and flatten each portion with the back of a spatula.

5. 5

   Cook one side

   Cover the skillet and cook the patties for 3 minutes.

6. 6

   Finish cooking

   Turn the patties over, cover the skillet again and cook for another 2 to 3 minutes, or until cooked through with no pink in the centre. Avoid cooking them for longer than needed, as they can dry out.

7. 7

   Serve the patties

   Serve and enjoy.

What is turkey breakfast sausage?

Breakfast sausage is a seasoned meat patty commonly served as part of an American-style breakfast. This version uses ground turkey with the familiar herbal notes of sage and thyme, plus fennel and a little nutmeg.

The patties are mixed and cooked in a skillet, making them a quick option for breakfast. Chilling the seasoned turkey before adding the egg gives the spices time to meld.

Nutrition and macros by portion

The nutrition label shows one serving as written: 134 calories, 30g protein, 1g carbs, 1g fat.

The turkey supplies most of the protein, while the small amount of carbohydrate comes mainly from the seasonings. Fat varies with the turkey used, and the egg or egg whites contribute to the mixture; serve with fruit or vegetables and a wholegrain side to round out the plate.

Choosing the ingredients

Turkey: The recipe calls for ground turkey, with no specific fat percentage given. Leaner turkey can be less forgiving in the pan, so watch the cooking time closely.

Seasoning: Fennel, sage and thyme create the savoury profile, while garlic, onion, nutmeg and crushed red pepper add depth. Start at the lower end of the salt range if you prefer a less salty patty.

Mixing and chilling

Even seasoning: Stir the salt and spices through the turkey before adding the egg or whites. This helps distribute the herbs and spices throughout the mixture.

Optional rest: Cover and chill the seasoned turkey for at least 1 hour, preferably overnight, before mixing in the egg. If you're short on time, you can skip the rest and carry on.

Shaping moist patties

Scoop portions: The mixture is very moist, so an ice-cream scoop can make it easier to portion into the skillet. Flatten each portion with the back of a spatula for more even cooking.

Gentle handling: Avoid packing the turkey tightly as you shape it. The recipe relies on the egg or egg whites to help hold the patties together.

Cooking to the right point

Covered skillet: Cook the first side for 3 minutes, then turn the patties and cover again. The second side takes another 2 to 3 minutes.

Doneness cue: Check that there is no pink in the middle before serving. Take the patties off the heat as soon as they are cooked through to help prevent them drying out.

Serving ideas

Breakfast plate: Serve the patties with eggs, toast or potatoes for a more filling breakfast. Fruit or vegetables can add freshness alongside the savoury seasoning.

Make ahead: The seasoned turkey can rest in the fridge before the egg is mixed in, which gives you a head start when you're ready to cook.

Recipe notes & tips

• Use an ice-cream scoop to portion the moist turkey mixture into the skillet.
• Flatten the patties with the back of a spatula so they cook evenly.
• Chill the seasoned turkey for at least 1 hour if you have time.
• Use cooking spray or the stated 1 teaspoon of oil to coat the skillet.
• Check the centre of a patty for any remaining pink before serving.

Variations

• Use egg whites: Choose 2 large egg whites instead of 1 egg, as listed.
• Adjust the heat: Use a smaller pinch of crushed red pepper for milder patties.
• Change the salt: Use either 1/2 or 3/4 teaspoon according to your preference.
• Plan ahead: Season the turkey and chill it overnight before mixing in the egg.
• Serve with sides: Pair the patties with toast, eggs or potatoes for a fuller breakfast.

Common mistakes to avoid

• Uneven seasoning: Stir the salt and spices through the turkey before adding the egg.
• Skipping the flattening: Press each portion with the spatula so the patties cook more evenly.
• Cooking uncovered: Cover the skillet during both cooking stages as directed.
• Overcooking: Check after the stated 2 to 3 minutes on the second side and stop once cooked through.
• Serving too soon: Check the middle for any pink before taking the patties to the table.

How to store

Refrigerate cooked patties in a covered container and use within 3 to 4 days. Reheat in a skillet or microwave until hot throughout. The recipe gives no freezing instructions.

Frequently asked questions