Making homemade turkey breakfast sausage is easier than you might think, and the results are absolutely delicious! This recipe creates tender, flavorful patties that are perfect for weekend breakfast or brunch gatherings. Unlike store-bought versions, you control exactly what goes into your sausage, ensuring quality ingredients and no unnecessary additives.
Turkey is such a wonderful lean protein that deserves more love in the breakfast department. When seasoned properly with warm spices, fresh herbs, and just the right amount of salt and pepper, ground turkey transforms into breakfast magic. The key to success is keeping everything cold, not overworking the meat, and allowing the flavors to meld together beautifully. These sausages freeze incredibly well, so feel free to make a double batch and save them for busy mornings ahead.
I absolutely love serving these alongside my favorite Heavy Cream Alfredo Sauce Recipe over eggs, or nestled next to some fluffy pancakes and fresh fruit. For a lighter option, I’ll pair them with Chickpea Salad Recipe for a protein-packed breakfast bowl. The versatility of homemade sausage means you can enjoy it any way you’d like!
What makes this recipe truly special is the combination of classic breakfast spices—sage, thyme, and a hint of nutmeg—that give these sausages their signature flavor profile. If you’re looking for more breakfast inspiration, don’t miss my Chicken Alfredo Recipe which also makes a surprisingly delightful breakfast dish. The beauty of making sausage at home is that you can adjust the seasoning to your exact preferences, add more or less heat, or even incorporate your favorite herbs.
For those who love to prep ahead, these patties can be shaped, frozen on a baking sheet, and then transferred to freezer bags for up to three months. Simply cook from frozen, adding just a minute or two to the cooking time. You can also try pairing these sausages with Pickled Red Onion Recipe for a delightful sweet and tangy contrast. Whether you’re cooking for a crowd or just for yourself, homemade turkey breakfast sausage is always a crowd-pleaser that’ll have everyone asking for your secret!
For more detailed sausage-making techniques and flavor variations, check out Serious Eats’ guide to making fresh sausage or Bon Appétit’s turkey sausage inspiration. For additional breakfast sausage ideas, New York Times Cooking offers excellent sausage recipes.
Ingredients
- 1 lb ground turkey (a mix of dark and white meat works best)
- 1/4 cup panko breadcrumbs
- 3 tablespoons whole milk
- 1 1/2 teaspoons fresh sage, finely minced
- 1/2 teaspoon fresh thyme, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon nutmeg (freshly grated if possible)
- 1/8 teaspoon cayenne pepper (optional, for subtle heat)
- 1 tablespoon olive oil for cooking
Instructions
- Combine the panko breadcrumbs and whole milk in a small bowl, stirring until the breadcrumbs are completely saturated. Let this mixture sit for about 2 minutes to allow the breadcrumbs to absorb the milk fully.
- In a large mixing bowl, combine the ground turkey, soaked breadcrumb mixture, minced sage, minced thyme, kosher salt, black pepper, garlic powder, nutmeg, and cayenne pepper if using.
- Using your hands, gently fold and mix the ingredients together until just combined. Be careful not to overwork the meat, as this can make the sausages tough and dense. Mix only until the seasonings are evenly distributed throughout.
- Cover the bowl with plastic wrap and refrigerate the mixture for at least 15 minutes. This allows the flavors to meld and the mixture to firm up slightly, making it easier to shape.
- Once chilled, remove the mixture from the refrigerator. Divide it into 12 equal portions, each approximately 2 ounces or about the size of a golf ball.
- Working with one portion at a time, gently shape each piece into a patty approximately 3 inches wide and 3/4 inch thick. For easy release, lightly wet your hands between shaping each patty.
- Place the shaped patties on a parchment paper-lined plate or baking sheet, ensuring they don’t touch. If not cooking immediately, cover with plastic wrap and refrigerate for up to 8 hours.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering and hot, carefully place the sausage patties in the skillet, working in batches if necessary to avoid overcrowding.
- Cook the patties for 5-7 minutes on the first side without moving them, allowing a golden-brown crust to form. Resist the urge to flip them early.
- Flip each patty carefully and cook for an additional 5-7 minutes on the second side until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part.
- Transfer the cooked sausage patties to a paper towel-lined plate to absorb any excess oil. Serve warm immediately while they’re at their most flavorful.
- If making ahead, allow the cooked patties to cool completely before transferring to an airtight container. They’ll keep in the refrigerator for up to 4 days and can be reheated gently in a 350°F oven for about 5 minutes.
Pro Tips
o Fresh herbs make a significant difference in the final flavor. If you only have dried herbs available, use one-third the amount called for in the recipe, as dried herbs are more concentrated.
o Don’t skip the chilling step. Cold meat is much easier to work with and creates better texture in the finished sausages.
o For a spicier version, increase the cayenne pepper to 1/4 teaspoon or add a pinch of red pepper flakes. You can also add 1/4 teaspoon of smoked paprika for a more complex flavor.
o These sausages freeze beautifully. Shape them, freeze on a baking sheet until solid, then transfer to freezer bags. Cook from frozen, adding just 1-2 minutes to the cooking time.
o The panko breadcrumbs and milk act as a binder, keeping the sausages moist and tender while the meat cooks. This is especially important with lean turkey meat.
o For a healthier cooking method, you can bake these patties in a 400°F oven for 12-15 minutes on a parchment-lined baking sheet, flipping halfway through.
o If the mixture seems too wet after mixing, refrigerate for an additional 30 minutes before shaping. This helps the breadcrumbs fully absorb the milk.
o Always use a meat thermometer to ensure proper doneness. Turkey can dry out quickly if overcooked, so aim for exactly 165°F.
o These sausages pair wonderfully with eggs, toast, fresh fruit, or even in breakfast sandwiches with your favorite toppings.
o Make extra and keep them on hand for quick weekday breakfasts. They reheat perfectly in the microwave in just 30-45 seconds.
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