Homemade Turkey Sausage

Homemade Turkey Sausage: Use seasonings in your cupboard to make lean breakfast sausages out of ground turkey!

Our family's favorite homemade turkey sausage recipe

Homemade Turkey Sausage

My favorite part of the weekend is the morning. I love knowing that we get to sleep in a little and have a relaxing morning together as a family before starting into whatever the day’s activities are.

I’ve got a great weekend recipe for you.  There’s not much better than the smell of sausage frying on the stove on a weekend morning.

easy homemade turkey sausage with no sugar

I don’t know about you, but I’m a little picky sometimes about my sausage.  I like it to be full of flavor, and I like it to be lean. For that reason, I have always liked turkey sausage better than pork sausage.

When we started looking at food labels for sugar content a few months back, I realized that many sausages have some type of corn syrup or sugar in them.  That set me on a quest to find a homemade turkey sausage that would give us a great breakfast, without that added sugar.

After a few failures and some very weird tasting sausage with our eggs, we found our favorite!

This is the best homemade turkey sausage, and here’s why:

1. It’s lean.  Buy lean ground turkey. Ours was 93% lean.

2.  It’s simple.  These seasonings are a simple mixture and you most likely have all of the seasonings in your cupboard.

3.  It’s full of flavor.  Adjust the amount of pepper in this recipe to fit how spicy you like your sausage. My hubby and I like ours spicy, but the kids like theirs a little bit on the milder side.  Either way, these patties are packed full of flavor!

4. It’s easily frozen.  I buy three pound packages of ground turkey, add the seasonings, then form sausage patties.  Then, just freeze the patties uncooked and pull them out when you need them!

Enjoy this homemade turkey sausage. Fix it for your kids on a school morning for a great start to their day, or fry some up on a lazy weekend morning.

We also have an Italian sausage seasoning I think you’ll love!

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Homemade Turkey Sausage
Homemade Turkey Sausage

Homemade Turkey Sausage

4 from 1 vote
Use seasonings in your cupboard to make lean breakfast sausages out of ground turkey!
Servings 12
Prep Time 10 minutes
Total Time 10 minutes

Ingredients
 

  • 2 teaspoons ginger
  • 4 teaspoons salt
  • 3 teaspoons sage
  • 1/2 teaspoon cayenne pepper
  • 4 teaspoons black pepper
  • 3 pounds lean ground turkey

Instructions
 

  • Combine all of the seasonings in a small bowl. 
  • Sprinkle the seasonings over the ground turkey and mix well. 
  • Form it into patties and fry until no longer pink inside, or freeze them for another day!

Video

Nutrition

Calories: 129kcal | Protein: 26g | Fat: 2g | Cholesterol: 62mg | Sodium: 833mg | Potassium: 343mg | Vitamin A: 65IU | Calcium: 6mg | Iron: 0.9mg
Course Breakfast
Cuisine American
Calories 129

Fits Paleo, Whole30, sugar free and gluten free diets!

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Comments

    1. Amanda- you can do either, but we like to make up the patties and freeze them raw. Then we just pull them out and cook them as needed. I hope you enjoy them. This is our standard breakfast! 🙂

  1. These look delicious! I’m definitely going to try it 🙂 Just one question, did you use ground or fresh ginger in your sausages?

    Thank you x

    1. Kelley, I use ground ginger because I’m lazy. 🙂 I bet fresh ginger would be amazing, though!

  2. I’ve tried to make turkey sausage using lean ground turkey and it came out really dry. Do you do anything special, like adding some kind of fat to yours?

    1. I don’t add any fat to our recipe. I like using 90% or 93% lean ground turkey. We love the flavor and texture. I’ve never considered it dry, but maybe we’re just used to it! 🙂

    2. 4 stars
      If you’re having trouble with dryness of any turkey bacon or sausage product try frying them in a healthy fat with a higher smoke point such as avocado oil. Then the leanness is still there and the fat you’re using is technically better for you… don’t use too much oil, but a little makes all the difference between blah and bam when it comes to breakfast poultry!

    1. I don’t have a whole lot of experience with salt substitutes…but you can definitely lower the salt to your liking if you prefer!

    2. I think you could replace half the salt with salt substitute, which is KCl (potassium chloride). Salt substitute has a slightly different flavor, but I find that after using it for several years I actually like it better. If you mix it half and half with regular salt, sodium chloride, you can hardly tell the difference, and maintaining adequate potassium is actually good for your heart, (if you don’t have to be on a low potassium diet for any reason.) Morton has a product that is actually a combination of sodium chloride and potassium chloride called Lite Salt.

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