Turkey Sausage Patties

Making your own turkey sausage patties from scratch is super easy. Not to mention that you have full control of all the ingredients, so no processed ingredients and significantly lower in sodium.

In this recipe I don’t use any salt, but I promise you it will be full of flavor. I make these on the regular and sometimes will double the batch and freeze half just so I always have some on hand for an easy breakfast option during my busy week.

You can serve these for breakfast with eggs and sweet potatoes for a balanced breakfast or even for lunch or dinner. I toast some fennel seeds which brings in a depth of flavor that you will love. It’s an extra step that is definitely worth it!



Print Recipe
Breakfast Turkey Sausage Patties
Perfect for a weekend morning breakfast. A little bit of sweet and savory mixed together. You can also double the batch and freeze for later use.
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Heat a medium non-stick skillet over medium low heat and add the oil. Once heated, add the onion and garlic and stir frequently about 3-4 minutes, until onion is softened. Lower the heat, if needed, to avoid browning too quickly. Once onion is softened add the fennel seed and continue to stir frequently until fragrant and toasted, about 1 minute. Remove mixture to a medium bowl to cool slightly.
  2. One mixture has cooled slightly, add ground turkey, paprika, nutmeg, apple and black pepper. Lightly mix together with a fork until all ingredients are mixed together.
  3. Use a 1/3 cup measuring cup to form patties evenly. Lay onto parchment paper until ready to cook. This mixture will make 7 patties. At this point, you may freeze for later use or continue to next step for cooking.
  4. Heat a medium non-stick skillet over medium heat. Spray pan with non-stick coconut oil cooking spray. Once hot, brown turkey patties, in two batches, about 3 minutes on each side. You are looking for that nice golden-brown crust on each side. Reduce heat to low and cover with a lid. Continue cooking until internal temperature reached 165. Remove from heat and repeat with second batch.
  5. Let each batch cool slightly before eating. May be enjoyed hot or at room temperature.
Share this Recipe

Author: Katie

Hi! I'm Katie, Registered Dietitian and Certified Diabetes Educator. This website it dedicated to those looking to heal their bodies from the inside out - and it all starts with balancing out your blood sugar. Let's heal disease together one plate at a time.

Leave a Reply

Your email address will not be published. Required fields are marked *