Turkey Sausage Patties

This DIY turkey morning sausage turns plain ground turkey into flavorful, lightly sweet patties that beat anything from the store. The blend of maple and herbs makes an ideal breakfast protein that goes great with eggs or pancakes for a filling start to your day.

I came up with this when I was trying to copy my grandpa's beloved breakfast sausage without using heavy pork. These turkey patties now show up regularly at our family Sunday brunches, and everyone asks for the "magic sausage."

What You'll Need

• Ground turkey: Pick 85% lean for the right mix of taste and juiciness without too much fat. Go for quality turkey that's pinkish-gray instead of too dark or off-colored.
• Maple syrup: Brings natural sweetness that works well with the savory spices. Stick with real maple syrup instead of breakfast syrup for better flavor.
• Red wine vinegar: Adds brightness and helps soften the meat. You won't need much, but it really counts.
• Sea salt: Brings out all other flavors without going overboard. Fine sea salt mixes in more evenly.
• Garlic powder: Gives savory richness without chunks of real garlic. Check that yours isn't old or clumpy.
• Ground sage: Makes that traditional breakfast sausage taste. Try crushing it in your fingers before adding to wake up its smell.
• Black pepper: Provides warmth and mild kick. Grind it fresh if you can.
• Dried thyme: Adds earthiness that cuts the sweetness. Look for bright green dried thyme instead of dull gray for fresher taste.
• Red pepper flakes: Skip these if you don't want heat, or add more if you like it spicy.
• Olive oil: For cooking gives you a nice golden outside that won't stick.

Detailed Cooking Method

Combine Everything:

Put ground turkey and all seasonings into a big bowl. Fold everything together with a rubber spatula until mixed evenly. Don't work it too much or you'll end up with tough sausage. You want the spices spread out nicely through all the meat.

Shape Into Patties:

Split the seasoned turkey into 8 equal parts. Shape each one into a ball then flatten it to about 3 inches across and 1/2 inch thick. Make a small dent in the middle with your thumb so it won't puff up while cooking. Try to keep them all the same thickness and handle them lightly to keep them tender.

Cook The First Set:

Warm half tablespoon olive oil in a medium pan over medium heat until it looks shiny but isn't smoking. Add 3-4 patties with space between them, at least an inch apart. Let them cook without moving for 4-5 minutes until the bottom gets a nice brown crust. You'll notice the edges starting to look cooked.

Turn And Complete:

Flip each patty carefully with a thin spatula, trying not to break them. Cook another 4-5 minutes until they reach 165°F inside. When you press the middle, they should feel solid but still have some give, with nice browning on both sides.

Finish The Rest:

Take out the first batch and put in the rest of the oil. Turn the heat down a bit if the pan seems too hot. Cook the remaining patties the same way, watching them closely so the maple syrup doesn't burn.

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Dried sage really makes this recipe special. My grandma always kept a sage plant by her kitchen window just for making breakfast sausage. The dried kind works great in this recipe, but sometimes I toss in a bit of fresh chopped sage from my garden when it's growing, which really lifts all the flavors.

Prep In Advance

You can easily make these turkey sausage patties ahead of time. Cook twice as many, let them cool completely, and keep them in the fridge for up to 3 days. If you want to save them longer, freeze the cooked patties with parchment paper between them in a sealed container for up to 3 months. When you're ready to eat, warm them in the microwave for 30-45 seconds or heat them gently in a pan with a tiny splash of water to keep them moist.

Change It Up

This basic recipe can be changed in lots of ways. For an Italian style, swap out the sage and thyme for fennel seeds and dried basil. If you love apples, mix in some grated apple and cinnamon for a fall breakfast treat. Want something Mediterranean? Add lemon zest and oregano. Each twist keeps the healthy protein base but brings new tastes to your table.

Ways To Enjoy

These patties can do way more than just basic breakfast. Break up cooked sausage into egg bakes or breakfast casseroles for family get-togethers. For something lighter, eat them with avocado slices and fresh fruit. They're also great stuffed into breakfast sandwiches on English muffins with cheese and some quickly cooked spinach.

Foods That Go Well Together

The slight sweetness in these sausage patties works really well with tangy or sour sides. Try them with sourdough toast and scrambled eggs topped with hot sauce for that classic breakfast joint feeling. They also taste amazing with apple butter or cranberry sauce for a sweet-and-savory mix that makes the herbs stand out even more.

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Frequently Asked Questions

→ What’s the trick to cooking turkey patties evenly?

Shape the patties evenly—about 3 inches wide and half an inch thick. Cook them over medium heat without overcrowding for the best result.

→ Can I prep these patties in advance?

Absolutely! Shape the patties, then refrigerate them for up to a day or freeze them for a longer hold.

→ What pairs well with turkey sausage patties?

These taste great with scrambled eggs, pancakes, roasted veggies, breakfast sandwiches, or even over grains for a wholesome bowl.

→ Are there other ways to cook them?

You can bake them at 375°F for 15-20 minutes, flipping halfway through, or grill for a smoky touch.

→ How can I keep the patties from sticking?

Use a non-stick pan or heat up a thin layer of oil first. Make sure the oil is hot when you add the patties to avoid any sticking.

→ Can I tweak the seasoning to my taste?

Of course! Adjust the maple syrup for sweetness or add red pepper flakes for more heat—it’s all up to you.