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–+ servings
Medium round white plate with two turkey sausage patties, toast, over easy egg, and fresh basil garnish next to silver fork with black handle. Purple coffee cup net to small round white plate with additional cooked sausage on dark blue kitchen towel in the back ground.

Homemade Turkey Sage Breakfast Sausage

Amy's Delicious Mess
Homemade Turkey Sage Breakfast Sausage is a healthier alternative to the store bought stuff. It's great on its own or added to your favorite recipes.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 patties

Ingredients
  

  • 1 lb lean ground turkey, 93% lean
  • 1/2 tsp dried thyme, or 1/4 tsp ground thyme
  • 1 tsp rubbed sage, or 1/2 tsp ground sage
  • 1/4 tsp garlic powder
  • 1/2 tsp red pepper flakes, optional
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Instructions
 

  • In a medium bowl, add the turkey and all of the seasonings. Mix until combined. I prefer to mix with my hands, but you could also use a wooden spoon or spatula.
  • Portion out the sausage mixture into eight patties. I like to weigh mine out to 2 ounces each, but you can just eyeball it.
  • Place a large non-stick skilled on high heat. Lightly oil your pan if necessary ( I don't generally oil my pan if it's truly non-stick). Once hot, place the sausage patties into the pan.
  • Cook for 2-3 minutes on each side, or until golden brown and they are no longer pink inside. The internal temperature should be 165°F. Repeat with remaining patties and serve.

Notes

  1. I prefer to use 93% lean ground turkey, you could use 99% lean but just be aware that it may dry out if overcooked.
  2. The red pepper flakes are optional, but it adds a nice little kick to the sausage.
  3. We like to freeze extra sausage patties for an easy addition to breakfast or brunch.  All you have to do is place the cooled patties on a baking sheet and place in the freezer until frozen solid.  It shouldn't take more than an hour.  Once frozen, place the patties into a plastic freezer bag.
  4. The amount of spices are important depending on what type you are using.  I've use both dried and ground thyme.  Spices that are ground require less because they are more concentrated in flavor.  I've only used rubbed sage, but you could easily substitute with ground.  Just make sure to use half the amount otherwise the sage will be too overpowering.
 
The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.
 
Keyword Ground Turkey
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