If you love this Turkey Breakfast Sausage recipe, and if you’re looking for a whole bird recipe, try this EXCELLENT and popular tutorial on “How to Smoke a Turkey“.
Turkey Breakfast Sausage has saved my bacon, literally and figuratively. Literally, it has saved my bacon because it is just plain easier to make and itches the same need for protein that bacon scratches; thus the bacon is saved for other meals.
Figuratively, it has saved me because I am not a morning person. I never have been. As a mother of five boys, this can make breakfast time fraught. They wake up hungry. I wake up wanting to stay in bed.
You can see this might be a problem, right? Cereal is a temporary hold, but they need something more substantial to hold them over to lunch time or I will be hobbiting my way through the day with second breakfasts and elevensies when what I really want to do is sit in my chair with a hot cup of tea and wait until the afternoon when my energy kicks into gear.
This is where Turkey Breakfast Sausage comes into the picture. When I’m ready and raring to go (after lunch, thank you very much…) I take ground turkey, some maple or brown sugar, a handful of readily available spices and herbs, and I mix them up.
Honestly, Turkey Breakfast Sausage is just that simple. Not only is it delicious, but it is easy to make, gentle to your wallet, and it’s significantly better for you than its commercial pork or turkey counterparts.
It only contains the turkey, spices, herbs, a little sugar, and salt and has no added funky preservatives or nitrates and nitrites. That makes this Turkey Breakfast Sausage an all around winner!
I have a couple of tips to share with you that will make your early morning life just that much easier, too.
Turkey Breakfast Sausage
Easy does it on the mixing. You want to be sure everything is combined but you don’t want to introduce too much heat to the party as that will start “cooking” the sausage. The simplest way to do this is to use a ChopStir or Mix and Chop or whatever you like to call that nifty little gadget that helps break up ground meat in a pan. These are designed to break up meat and work spices into it. If you don’t have or want one of those, use a sturdy spoon to work it together as best as you can. You can, of course, use your hands, but you’ll want to move quickly so that the heat from your hands doesn’t impart to the meat.
You have options on the sugar. I prefer to use maple sugar; this is simply maple syrup cooked to evaporate all of the water. It imparts a great maple flavour (duh) to the sausage and maple screams breakfast. If you don’t have maple sugar or don’t want to buy it from Amazon, you can substitute an equal amount of brown sugar with good results.
After you have mixed the sausage, divide it between two gallon-sized, zipper-top, freezer bags. Press the sausage in the bags to spread it to the corners of the bag and squeeze out as much air as possible before sealing them.
You can then use a rolling pin or your hands to even it out into a flat slab. Then take a chopstick or a thin spoon handle to press into the center of the bag leaving an indentation from the top of the bag to the bottom.
Repeat this about halfway between both sides of the first line and the edges. You now have four sections of sausage. Turn the chopstick perpendicular to the first center line and press down again. Repeat this as before on either side of that line.
When you are done, you’ll have 16 little squares marked off on the sausage. Transfer the bag to a cookie sheet and place in the freezer until firm. When it is solid, you can remove the cookie sheet and store for up to 3 months for optimal quality.
When you want to cook some sausage, open the bag and snap off as many squares as you’d like to cook then reseal the bag and store the remainder in the freezer. Ta-da!
When you cook the sausage patties, you’re going to bake them and you’ll need to help them out a bit since they don’t contain much in the way of natural fats. I like to use a coconut cooking oil spray, but you can substitute any non-stick cooking spray you prefer or brush both the pan and the top of the turkey sausage patties with olive oil.
Want some amazing biscuits to serve with your Turkey Breakfast Sausage? Look no further than THESE! And while you’ve got ground turkey on hand, you should also try our Turkey and Stuffing Meatballs, Simple Turkey Meatball Pho, and Asian Turkey Meatballs.
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Use this to make Turkey Breakfast Sausage!
Turkey Breakfast Sausage
Rate RecipeIngredients
- 3 pounds ground turkey
- 1/4 cup maple sugar or brown sugar
- 3 tablespoons dried sage
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 3/4 teaspoon dried marjoram
- 1/4 to 3/4 teaspoon crushed red pepper flakes according to heat preference
- 1/8 teaspoon ground cloves
Instructions
To Make the Sausage:
- Add all of the ingredients to a mixing bowl and work them together using a ChopStir or sturdy spatula or spoon until everything is evenly distributed.
- After you have mixed the sausage, divide it between two gallon-sized, zipper-top, freezer bags. Press the sausage in the bags to spread it to the corners of the bag and squeeze out as much air as possible before sealing them. You can then use a rolling pin or your hands to even it out into a flat slab. Use a chopstick to make four indentations crosswise as well as four indentations lengthwise, scoring the sausage into 16 evenly sized patties. Place the bag on a pan or plate and then into the freezer until firm. Remove the pan or plate and keep the sausage frozen for up to 3 months for optimal quality.
To Cook the Sausage:
- Preheat the oven to 350°F. Open the freezer bag and snap off as many squares as you would like to cook. Squeeze as much air out of the bag as you can, re-seal, and return the remaining sausage to the freezer.
- Spritz a pan with coconut cooking oil spray or nonstick cooking spray or brush with olive oil. Arrange the sausage patties on the pan with plenty of space between them and spritz the tops or brush again with the oil. Bake for 30 minutes, flipping the patties over halfway through the cooking time, or until the internal temperature of the sausage patties reaches 160°F. Serve immediately.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Looking for more great breakfast ideas? Try this!
Buttermilk Biscuit Tutorial. These dough rounds can be frozen and baked whenever you want them, much like the Turkey Breakfast Sausage!
Reader's Thoughts...
Juli says
Good turkey sausage recipe….A bit too salty for my liking though…Next batch, think I’ll cut salt in half…Thanks for a keeper recipe!!!
Rebecca says
You’re very welcome, Juli! Thanks for letting me know you like it!
April says
This recipe was just what I was searching for after I bought a bulk of ground turkey! I didn’t have marjoram or sage so I used the same measurements with Italian seasoning and basil/ oregano and I cut the salt in half. Turned out great still!! Thank u!
jANELLE says
Is there a reason you bake these instead of frying them? I’d rather not have to heat up my whole oven if I’m just doing a couple of patties. Thanks for a great recipe…looks so good!
Rebecca says
Hi Janelle- Feel free to fry them up in a pan! 🙂
CarrollWC says
I have another question, Rebecca? Have you ever pre-cooked it and then frozen it? We are always on the run in the morning and find having the pre-cooked sausage a real treat. Granted, it is not the same as freshly cooked, but still, it’s better to have sausage than not!
Rebecca says
I agree it is better to have sausage than not, but I have not tried baking then freezing. I imagine it would work, but I’d worry that it might dry out a bit too much for my liking.
Dianne says
I have cooked mine before freezing and they are very good when defrosted. I also used maple syrup without any problems, although my husband wanted less sweet. Next time I will add a little more heat either with the pepper flakes or cayenne. Super recipe, especially for folks like us who do not eat pork.
Rebecca says
Thanks for the feedback, Dianne! It’s great to know that it works with those modifications.
Jim s says
Just made this for breakfast and the sausage was great! Made a 1/3 batch to test, I will make a full recipe soon. Found the maple sugar at a upscale market nearby. Thanks.
AppleHillCottage says
This is all good — i recently made some sausage from my ground beef that was decent, so I can’t wait to try this. And I love the idea of freezing it in squares. But really? The aha moment for me was looking at your top photo of biscuits made in your large cast iron pan. I cook everything I can in cast iron, so why have I never thought of this? Crimeinently! Yes. You are a genius!
Rebecca says
Why, THANK YOU! I like being called a genius 😀
K Ann Guinn says
I have used a good recipe to make my own healthy turkey sausage, but it contains far more spices, so I have to constantly be checking my supply. This sounds even more delicious with the maple flavoring (I’ve seen maple sugar sold at farmer’s markets around here, too), and I’m looking forward to trying your “simpler” version. I may also try maple syrup as someone suggested above, but it may compromise the consistency (?). I don’t think many have access to maple sugar (the “maple guy” who sold me some for part of my dad’s Christmas present explained how it was made), so thanks for providing the link. I just may pick some up.
And last but not least, you are a genius! I absolutely love the idea to make the sausage patties square in the freezer bag and with the lines for breaking them apart to use as needed. Thanks for sharing!
Rebecca says
Thanks so much, K Ann! You’re so welcome! I’m a little concerned about whether using liquid maple syrup might upset the balance of liquid in the sausage. Of course, I’d love to know how it turns out if you try it!
CarrollWC says
We’ve just become fans of turkey sausage so I’m thrilled to see this. Can you use maple syrup instead of maple sugar?
Rebecca says
I’m so glad you’re happy to see it, Carroll! I have not tried it with maple syrup, but I am just slightly concerned that it might throw off the liquid balance in the sausage. I don’t think it would be a disaster, but I think it might be rather sloppy to work with. Of course, I’d LOVE to hear what results you get if you try it!
Robby H says
I look forward to trying this. We do try to eat fairly healthy and the seasoning was what was stumping me. Thanks.