My homemade turkey sausage recipe uses just 6 ingredients and cooks in less than 10 minutes. It’s juicy, healthy, and flavorful and works well as a breakfast sausage.
We love cooking with turkey. It’s lean, packed with protein, and contains barely any saturated fat.
I love a savory breakfast, especially if there is some meat involved. I wanted to make a slightly healthier version of traditional breakfast sausage patties, which is how my turkey breakfast sausage came to be.
Contrary to popular belief, ground turkey works well in recipes traditionally made with ground beef. Stores sell turkey sausage already made, but it’s SO easy and tastes ten times better to make it yourself.
Ground turkey, spices, and some kind of fat (usually olive oil) are what make turkey sausage. It can be made into patties or links. It tastes milder and less meaty, just like my chicken sausage, and it has fewer calories than other sausages. Table of Contents.
Turkey sausage is a lean and versatile alternative to pork sausage With a milder flavor, it can be enjoyed in breakfast sandwiches, pasta dishes, soups, and more. But to truly bring out turkey sausage’s potential, proper seasoning is key Under-seasoned turkey sausage often tastes bland, while overdoing spices can make it too spicy. Follow this guide to learn foolproof techniques for seasoning turkey sausage for maximum flavor.
Choosing the Right Turkey Sausage
Great seasoning starts with quality meat When buying turkey sausage
- Select fresh, not pre-frozen sausage for the best texture
- Choose ground meat without excess fat or fillers
- Both white and dark meat work well depending on preference
- Organic and free-range offer more natural turkey flavor
- Opt for plain or Italian-seasoned sausage to customize spices
Either links or bulk sausage can be used. Bulk allows evenly mixing in spices, while links and patties allow seasoning the exterior.
Complementary Spices and Herbs
Turkey sausage takes well to both sweet and savory seasonings. Build layers of flavor with:
- Aromatics: Onion, garlic, shallots, chives
- Herbs and spices: Oregano, basil, sage, fennel, pepper flakes
- Sweetness: Brown sugar, maple syrup, honey
- Savory: Chicken stock, soy sauce, Worcestershire
- Salt and pepper: For background
Match the blend to how you’ll use the sausage. Breakfast flavors like maple and sage pair well with eggs. Italian herbs suit tomato sauces. Spice intensity can be tailored to taste.
Evenly Distributing Seasonings
Consistent seasoning ensures every bite pops with flavor.
For bulk sausage, mix loose meat and spices thoroughly with clean hands.
For links/patties, season exterior or mix into meat before forming. Marinating in an herb liquid also infuses flavor.
Allowing Flavors to Absorb
Letting seasonings permeate the meat before cooking boosts flavor.
Give bulk seasoned meat at least 30 minutes at room temperature before cooking. Overnight in the fridge is ideal.
Marinate links or patties for 2-24 hours for the deepest flavor penetration.
If cooking frozen sausage, thaw overnight in the fridge to let seasonings blend.
Cooking and Finishing Turkey Sausage
Cook turkey sausage to 165°F internal temperature. Top cooking methods:
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Pan fry over medium-high heat until browned
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Grill or broil, turning to prevent burning
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Bake at 375°F on a parchment-lined sheet
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Air fry to crisp the exterior while keeping interior moist
Let sausage rest 5 minutes after cooking to finish flavors. Sprinkle extra herbs or drizzle oil, vinegar, or sauce over the top.
Storing and Reheating Leftovers
Cooked seasoned sausage keeps 3-4 days refrigerated, 2-3 months frozen. Reheat gently in a skillet with oil over medium-low or lightly covered in the microwave.
Creative Seasoning Blends
With proper techniques, it’s easy to make turkey sausage shine. Try these flavor combinations:
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Italian: Basil, oregano, fennel, garlic, pepper flakes
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Breakfast: Sage, thyme, brown sugar, cayenne
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French: Thyme, shallots, Dijon, brandy
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Mexican: Cumin, chili powder, paprika, oregano
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Thai: Green curry paste, lemongrass, ginger, cilantro
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Greek: Lemon zest, oregano, mint
The options are endless for crafting seasoned turkey sausage bursting with flavor. Follow these tips to maximize the flavor and make this healthy meat stand out in your dishes.
Frequently Asked Questions About Turkey Sausage Seasoning
What spices pair well with turkey sausage?
Popular seasonings include sage, brown sugar, garlic, onion, mustard, fennel, oregano, red pepper flakes, and black pepper. Tailor the blend to complement your recipe.
Should I season turkey sausage before or after cooking?
For the best results, season raw turkey sausage 30 minutes to overnight before cooking. This gives time for flavors to penetrate the meat.
How much seasoning do I add to turkey sausage?
Start with 1 teaspoon of each seasoning per 1 pound of meat. Taste and adjust spice amounts as desired, gradually increasing to avoid over-seasoning.
What’s the best way to cook seasoned turkey sausage?
Pan fry, bake, grill, or broil turkey sausage to get nice caramelization on the exterior. Air frying also works well. Cook to an internal temp of 165°F.
How long does seasoned uncooked turkey sausage last?
Properly stored, seasoned raw turkey sausage keeps 1-2 days refrigerated or 2-3 months frozen. Cook within timeframe for best freshness and flavor.
With a few simple tricks, it’s easy to make turkey sausage that’s moist, flavorful, and delicious. Follow this seasoning guide to get the most out of this versatile healthy meat. What’s your go-to spice blend for turkey sausage? Share your seasoning secrets in the comments!
Why I love this recipe
- Healthy and low calorie. Turkey sausage is great to eat every day because it is low in fat and high in protein. My family and I like to use them to make our own sausage McMuffins.
- Cost-effective. You can make your own for a lot less money than buying one that’s already made. You also don’t use any of the thickeners or additives that store-bought brands do.
- Ready in 6 minutes. Set your timer when the sausage hits the pan. Three minutes on each side, and you are done! .
- Tastier than other kinds of sausage. Unlike pork or beef sausage, it doesn’t have strong meaty flavors that can make a dish taste too bland!
- Ground turkey. Lean ground turkey or extra lean ground turkey. I do not suggest the higher-fat cuts because the sausage gets too wet and greasy.
- Olive oil. Even if you use lean meat, adding oil to the patties makes sure they stay juicy and moist in the middle.
- Kosher salt and black pepper. To taste.
- Dried sage. A key spice to enhance the peppery flavors. It’s also the secret ingredient used in McDonald’s sausage!.
- Garlic powder. Adds a subtle garlic flavor without needing fresh garlic.
- Brown sugar OR maple syrup-. Adding a little of either of these sweeteners makes the savory and salty tastes go together better. Trust me, it makes all the difference.
How to make turkey sausage
I’ve included step-by-step photos below to make this recipe easy to follow at home. Scroll down to the recipe card at the bottom of this post to print out the full recipe instructions and amounts of the ingredients.
Step 1- make the mixture. Add all the ingredients into a mixing bowl and mix together until completely combined.
Step 2- shape. Using your hands, shape the mixture into six patties.
Step 3- Fry. Add oil to a large skillet or pan and place it over medium heat. Once hot, add the breakfast sausage patties and fry for 2-3 minutes, flipping halfway through.
Step 4- Serve the sausage immediately with your favorite sides.
- Use a meat thermometer. You don’t want to overcook the turkey sausage because it is made with lean meat. To keep this from happening, I suggest checking the temperature inside with an instant-read thermometer. Ready-to-eat turkey should reach 165F.
- Bake the sausage. If you’d rather bake the turkey sausage than fry it, follow the steps given. Put them on a baking sheet that has been greased and lined with foil. Bake for 18 to 20 minutes, or until the sausage reaches 165F inside.
- Change up the seasonings. For extra heat, add cayenne pepper or red pepper flakes. To make it smokeier, add smoked paprika and a little liquid smoke.
- Add cheese. Because cheese is always a good idea, add 1/4 cup of your favorite shredded cheese to the mix. I personally love mozzarella cheese or cheddar cheese.
To store: Leftover breakfast sausage can be stored in the refrigerator, covered, for up to five days.
To freeze, put the sausage in a ziplock bag after it has been cooked and cooled. It will stay frozen for up to two months.
Reheating: Microwave the sausage for 30-40 seconds until hot or in a non-stick pan.
Yes! Turkey sausage is naturally lower in fat, calories, and cholesterol compared to pork sausage. It’s a fantastic source of lean protein, so it’s perfect for a healthier diet.
Since you don’t add any fillers, thickeners, or preservatives when you make your own turkey sausage or breakfast sausage, it is not processed meat.