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Homemade Turkey Sausage

Homemade Turkey Sausage
  • Gluten Free!
Serves: 8-10 (makes 16 patties)Ready In: 30 minutes

Why We Like It

If you love sausage, especially breakfast sausage, it's super-easy to make your own!  There is no special equipment needed, and it's just as savory and satisfying (dare we say even better) as the processed version you buy from your local grocery store!  And, the ideal way to reduce or eliminate your intake of processed meats...see our coaching tip to see why that is so incredibly important!  This recipe will let you make 16 patties that you can go ahead and cook, or freeze, helping making quick and easy meals even more convenient.  Serve this flavor-popping juicy sausage with your eggs in the morning, top on pizza, or in any meal that calls for sausage -- it's crazy good!


Cut First:

If you are going to freeze the sausage, cut 16 squares of parchment paper or wax paper (about 8 inch squares).

Make the Sausage:

  • 2 lbs ground turkey (with at least 15% fat)
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes (or adjust to taste)
  • 1/4 tsp cayenne red pepper (or adjust to taste)
  • 3/4 tsp sea salt
  • 1 tsp black pepper
  • 10 grinds fresh ground pepper (OPTIONAL)
  • 1 Tbsp canola oil (or olive oil)
  • 2/3 cup applesauce (unsweetened)

Add to a large bowl and combine well, using your hands if necessary.

You can form the sausage into patties, links, balls, or portion it up to use as ground sausage.

If forming into patties, start with shaping the sausage into 2 inch size balls.  Use a piece of parchment or wax paper to flatten the ball in the middle of a paper square to form a patty.  (If making links, use the paper to help roll the sausage into a link shape.)  Repeat for all of the sausage mixture.


Freeze the Sausage (OPTIONAL):

If freezing, use the paper to wrap the patties and place in a freezer bag or container.

Cook the Sausage:

Grease a large skillet with a small amount of oil, over medium high heat.  Add patties (or unwrap frozen patties, no need to thaw) and cook for about 4-6 minutes per side until no longer pink on the inside.  (Avoid overcooking or the sausage can tend to be dry.)

Serve and Enjoy!

Quick Tips

Once you make the sausage, you have options:

  • Enhance the flavor!  You can leave the uncooked mixture in the fridge overnight to allow the flavors to meld.
  • Choose your shape!  Homemade sausage can be left in ground form, or formed into balls or patties, or shaped into thin links (no need to mess with stuffing the sausage into casings).  The uncooked sausage can be stored in the refrigerator for a couple of days before you cook it.
  • Freeze it!  Your uncooked sausage patties or links can be frozen if you are not going to use them immediately or within a few days, and then they can easily be cooked from their frozen state.
  • Cook it right away!  (Then, you can let it cool and freeze the cooked patties if you are not going to use them within a few days.)

Nutrition Information for one patty

  • Calories: 90
  • Fat: 1.8 g
  • Saturated Fat: <1 g
  • Total Carbohydrate: <1 g
  • Cholesterol: 28 mg
  • Fiber: <1 g
  • Sugars: 1 g
  • Protein: 16 g
  • Sodium: 160 mg