You know those mornings when you’re staring into your fridge, wishing the breakfast fairy would magically appear with something that’s both healthy AND delicious? Well, I can’t offer you a fairy (budget cuts, sorry), but I can give you the next best thing: homemade turkey sausage patties that’ll make you question why you ever bought the pre-made stuff.
Why This Recipe is Awesome
Let’s face it – store-bought turkey sausage often has the flavor profile and texture of lightly seasoned cardboard. But these homemade patties? They’re juicy, flavorful, and might just ruin commercial sausage for you forever.
The secret is in the seasoning blend. Most pre-packaged turkey sausages try to compensate for the meat’s leanness by drowning it in salt. But we’re smarter than that. We’re using fresh herbs and a balanced spice mix that complements the turkey rather than trying to disguise it.
Plus, making your own sausage patties means you’re avoiding all those unpronounceable preservatives and fillers. No more squinting at ingredient labels wondering what “mechanically separated poultry” really means. (Spoiler alert: you don’t want to know.)
Whether you’re following an AIP diet, avoiding gluten, or just trying to make healthier choices without sacrificing flavor, these turkey sausage patties are about to become your new breakfast bestie.
Homemade Turkey Sausage Patties
Ingredients
- 2 pounds ground turkey preferably not extra lean – the 93/7 blend works best
- 2 tablespoons olive oil plus extra for cooking
- 1 tablespoon fresh sage finely chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper omit for AIP
- ½ teaspoon dried rosemary crushed
- ¼ teaspoon ground nutmeg omit for AIP
- ¼ teaspoon red pepper flakes optional, omit for AIP
- 1 tablespoon maple syrup optional but recommended
- 1 tablespoon apple cider vinegar
- 1 tablespoon ice water
Instructions
- Start with cold ingredients. Keep your ground turkey in the refrigerator until you're ready to use it. Cold meat is easier to work with and produces better texture.
- Mix the seasonings first. In a small bowl, combine all the dry herbs and spices (sage, thyme, garlic powder, onion powder, salt, pepper, rosemary, nutmeg, and red pepper flakes if using). This ensures even distribution.
- Prepare the wet ingredients. In another small bowl, mix the olive oil, maple syrup (if using), apple cider vinegar, and ice water.
- Combine everything gently. Place the ground turkey in a large bowl. Sprinkle the seasoning mix evenly over the meat, then drizzle with the wet ingredients.
- Mix with a light touch. Using clean hands, gently fold and mix the ingredients just until combined. Overworking will make your sausage tough, so channel your inner pastry chef and be gentle.
- Make a test patty. Before shaping all your patties, make one small test patty to check the seasoning. This is your insurance policy against a bland breakfast!
- Cook the test patty. Heat a skillet over medium heat with a teaspoon of oil. Cook the test patty for about 3 minutes per side until browned and cooked through (internal temperature of 165°F).
- Taste and adjust. Try your test patty and adjust the seasoning mix as needed. More salt? More herbs? Now's the time to make it perfect.
- Form the patties. Using slightly wet hands (to prevent sticking), portion the meat mixture into 12 equal balls, then gently flatten each into a patty about ½-inch thick. Make a slight depression in the center with your thumb to prevent the patties from puffing up during cooking.
- Cook in batches. Heat your skillet over medium heat with a bit more oil. Cook patties in batches (don't crowd the pan!) for about 3-4 minutes per side until golden brown and cooked through.
- Rest briefly before serving. This allows the juices to redistribute throughout the meat for maximum flavor.
Notes
- Ground turkey can vary significantly in fat content. If you’re using very lean turkey (99%), consider adding an extra tablespoon of olive oil to the mixture.
- These patties actually taste better after the flavors have had time to meld. If possible, mix the meat and refrigerate for 1-2 hours (or overnight) before forming patties.
- For perfect patties, use a round cookie cutter as a mold or the lid of a wide-mouth mason jar.
- If your mixture is too wet to form patties, refrigerate it for 30 minutes to firm up, or add 1-2 tablespoons of almond flour (or regular flour if not gluten-free).
Calories & Nutritional Info
- Calories: Approximately 120 per patty
- Protein: 16g per patty
- Carbs: 1g per patty
- Fat: 6g per patty
- Fiber: 0g per patty
- Sodium: 220mg per patty
Common Mistakes to Avoid
- Overworking the meat mixture. You’re making sausage, not bread dough! Gentle mixing keeps your patties tender.
- Using extra-lean turkey. Some fat is necessary for flavor and juiciness. The 93/7 blend gives the best results.
- Skipping the test patty. This small step saves you from the disappointment of under-seasoned sausage.
- Cooking at too high heat. Turkey is lean and can dry out quickly. Medium heat gives you better control.
- Making patties too thick. Thinner patties cook more evenly and get better caramelization. Aim for about ½-inch thickness.
Alternatives & Substitutions
- Herb variations: Fresh herbs provide the best flavor, but dried work in a pinch. You can also experiment with different herb combinations – try oregano, marjoram, or tarragon.
- AIP-friendly version: Omit the black pepper, nutmeg, and red pepper flakes. Add a teaspoon of turmeric for anti-inflammatory benefits and color.
- Sweet options: Add finely chopped apple or a tablespoon of unsweetened applesauce for natural sweetness and moisture.
- Savory boost: Add 2 tablespoons of finely chopped mushrooms (sautéed and cooled) for an umami kick.
- Substitute meats: This seasoning blend works beautifully with ground chicken, pork, or even a blend. Just adjust cooking times accordingly.
- Alternative binders: If you’re avoiding eggs but need more binding power, try 2 tablespoons of mashed sweet potato.
FAQs
Why is my turkey sausage dry?
Turkey is naturally lean, which makes it prone to dryness. Three solutions: 1) Don’t overcook it – use a meat thermometer and cook just to 165°F, 2) Add a bit more olive oil to the mixture, or 3) Try using ground turkey thigh meat, which has a higher fat content.
Can I freeze these patties?
Absolutely! Freeze them either raw or cooked. For raw patties, place them on a parchment-lined baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag. For cooked patties, cool completely before freezing. They’ll keep for about 3 months.
How do I know when turkey sausage is cooked?
Turkey sausage needs to reach an internal temperature of 165°F. If you don’t have a meat thermometer, cut into one patty – it should be opaque throughout with no pink remaining, and the juices should run clear.
Can I make these into breakfast links instead of patties?
Yes! Form the mixture into small logs about 3 inches long and ¾-inch in diameter. They’ll cook a bit faster than patties, so keep an eye on them.
Will these work for meal prep?
They’re perfect for meal prep! Cook a batch on Sunday, refrigerate, and reheat throughout the week for quick breakfasts. They’ll keep in the refrigerator for 3-4 days or in the freezer for up to 3 months.
Final Thoughts
Homemade turkey sausage patties are one of those kitchen revelations that make you wonder why you didn’t try them sooner. They’re easy enough for weekday mornings but special enough for weekend brunches. Whether you’re serving them alongside scrambled eggs, tucking them into breakfast sandwiches, or crumbling them over a breakfast hash, they bring that satisfying, savory element that makes breakfast worth getting out of bed for. So go ahead and flex those culinary muscles – your breakfast table (and anyone lucky enough to share it with you) will thank you.
