Turkey Breakfast Sausage

Turkey Breakfast Sausage is a sausage lover's dream come true. The flavor is spot-on to pork breakfast sausage only it has less calories and fat.

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Hands down, I'm a breakfast sausage lover and would choose it nine times out of ten over bacon.

Maybe you feel the same way.

If you do, I have an awesome recipe for you today where you can get the same flavor of your favorite pork breakfast sausage, except that you make it with ground turkey that keeps the fat down and makes it a whole lot healthier for you.

What I wrote in 2014 about this homemade Turkey Sausage:

I promise, once you try this Homemade Turkey Sausage you'll never miss the pork, albeit it in sausage, or bacon, form.

Below is a photo of the sausage after it has been formed and cooked.

I wanted you to get an idea of what it looks like before it went onto the muffin sandwich.  

As you can see I made pretty many.

The reason I did is that I wanted to have plenty on hand so that I can grab one or two during the week (without the muffin and cheese, of course) for an easy, high protein, low-calorie breakfast.

I figure if I have them on hand ready to heat, I'll be less likely to grab something like a high-carb bagel that will spike my blood sugar and leave me feeling hungry one hour later.

These turkey sausages are super, super easy to make and you can shape them into either patties or links...whatever suits your fancy.

What's that you say? You're worried that turkey sausages will be dry and flavorless.

Not so.

I've taken care of that with a little olive oil in the mix along with some spices and seasonings such as fennel seed, red pepper flakes, ground sage, and smoked paprika.

HOMEMADE TURKEY BREAKFAST SAUSAGE...AND EGG MUFFIN SANDWICH
Yield: 12 - 15 sausages    Prep Time: 5 minutes        Cook Time: 6 minutes per sausage
{PRINT THIS RECIPE}

To make the turkey sausage:
2 pounds ground turkey
2 teaspoons kosher salt
1 ½ teaspoon pepper
2 teaspoons fennel seed
1 ½ teaspoons ground sage
1 teaspoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon red pepper flakes
1 tablespoon olive oil (more if desired to fry the sausage)

-Place the above ingredients into a large bowl and mix well (I find that clean hands work best for this task).
-Shape the meat mixture into 3" patties that are an approximately ½" thick. Press a well into the center of each patty with your fingers to keep the patties as flat as possible during cooking.
-Cook the patties in a large skillet over medium/high heat (I cooked them in a dry skillet but you can use a drizzle of olive oil if you prefer) for approximately 3-4 minutes per side, making sure they're thoroughly cooked in the center and no pink remains.
-Continue the same process with the remainder of the turkey mixture.

To make the egg muffin sandwich:
1 toasted, buttered English muffin per sandwich
1 turkey sausage per sandwich
1 hard-cooked egg per sandwich
salt and pepper to taste
1 slice of American cheese per sandwich

-To make the eggs, spray the empty and clean tuna cans liberally with olive oil spray. Place the tuna cans into a dry skillet over medium heat.
-Crack an egg into each tuna can and season each with a little salt and pepper. Cover the skillet and allow the eggs to cook for approximately 7-8 minutes or until the eggs are cooked through.
-Using tongs, carefully remove the cans from the skillet and give them a little jiggle. Once turned over, the eggs should slip easily out of the cans.
-Assemble the sandwich by placing the egg, sausage, and cheese between the top and bottom of the toasted, buttered English muffin.
-Serve hot and enjoy.

To make the sandwiches, set the sausages aside and keep them warm. Place the tuna cans that have been liberally sprayed with olive oil in a dry skillet over medium heat. Crack an egg into each tuna can and season them with salt and pepper. Cover the skillet and allow the eggs to cook thoroughly. Once cooked, use tongs to carefully remove the cans to a plate and turn the eggs out. Assemble the sausage and egg sandwiches and serve.

That's it. Easy peasy, right?

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