Homemade Turkey Sausage Patties
These homemade turkey sausage patties combine lean ground turkey with fresh herbs and carefully balanced seasonings for a healthy breakfast option that doesn't sacrifice flavor. Ready in just 25 minutes, they're gluten-free, AIP-adaptable, and perfect for meal prep or a quick protein-packed breakfast that puts store-bought versions to shame.
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).