Ground Turkey Sausage Patties (Print version)

Lean, savory homemade turkey sausage seasoned with sage, paprika, and herbs for versatile meals.

# What you need:

→ Meats

01 - 1 lb ground turkey, preferably thigh meat for enhanced flavor

→ Spices & Seasonings

02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1 tsp dried sage
05 - 1/2 tsp dried thyme
06 - 1/2 tsp crushed red pepper flakes, optional for heat
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder

→ Herbs

10 - 2 tbsp chopped fresh parsley, optional

→ Other

11 - 1 tbsp olive oil for cooking

# Directions:

01 - Place ground turkey in a large mixing bowl. Add kosher salt, black pepper, dried sage, dried thyme, crushed red pepper flakes, smoked paprika, garlic powder, onion powder, and fresh parsley if using. Mix gently with hands or a spoon until seasonings are evenly distributed—avoid over-mixing to prevent tough texture.
02 - Divide seasoned turkey mixture into 8 equal portions. Form each portion into a patty approximately 1/2 inch thick, pressing lightly to compact without overworking the meat. Alternatively, leave mixture loose for crumble-style applications in sauces, pasta dishes, or egg scrambles.
03 - Heat olive oil in a skillet or frying pan over medium heat. Place patties in the hot pan, leaving space between each. Cook for 4 to 5 minutes on the first side until well-browned. Flip carefully and cook an additional 4 to 5 minutes until internal temperature reaches 165°F on a meat thermometer and patties are cooked through.
04 - Transfer cooked patties to a paper towel-lined plate to drain excess oil briefly. Serve immediately as breakfast sausage patties, sandwich filling, or crumble into scrambled eggs, pasta dishes, or grain bowls.

# Expert advice:

01 -
  • You get all the savory breakfast sausage flavor with a fraction of the guilt and grease
  • Mixing up your own spice blend means controlling exactly what goes into your morning protein
  • These come together in about the time it takes to brew a pot of coffee
02 -
  • Overworking the meat makes tough rubbery patties, so mix just enough to combine everything
  • Turkey cooks faster than pork so keep your eye on the pan to avoid drying them out completely
03 -
  • Let the mixture rest in the refrigerator for 30 minutes before shaping to help the patties hold together better
  • Use a kitchen scale to ensure all patties cook at the same rate for consistent results

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