Turkey Sausages
Juicy, well-seasoned turkey sausage patties that come together in minutes using simple pantry spices. These lean breakfast sausages have a savory, slightly peppery bite and cook up golden-brown and tender. A healthier homemade alternative to store-bought sausages that don't skimp on flavor.
For 4 servings
- prep · ~1 min
Mix the sausage seasoning.
1.In a small bowl, combine salt, dried sage, dried thyme, smoked paprika, red chili flakes, and brown sugar.2.Mix well until evenly distributed. - mix · ~2 min
Combine turkey with seasonings.
1.Place ground turkey in a large mixing bowl.2.Add minced garlic and the prepared seasoning mix.3.Gently combine with clean hands just until spices are evenly incorporated. Do not overmix.TIPOverworking the meat makes sausages dense and tough. Mix only until the spices are distributed. - prep · ~3 min
Shape the patties.
1.Divide the seasoned turkey into 8 equal portions.2.Wet your hands lightly with water to prevent sticking.3.Shape each portion into a round patty about ½-inch thick.4.Press a small indent in the center of each patty with your thumb to prevent doming.TIPMaking patties slightly wider than you want them accounts for shrinkage during cooking. - fry · ~11 min
Cook the sausage patties.
1.Lightly grease a non-stick skillet with oil and place over medium heat.2.Once hot, arrange patties in a single layer without overcrowding.3.Cook for 5-6 minutes on the first side until deep golden-brown.4.Flip gently and cook the second side for 4-5 minutes until cooked through and internal temp reaches 165°F.TIPResist the urge to press down on the patties — it squeezes out the juices. - rest · ~2 min
Rest before serving.
Transfer cooked patties to a plate and let them rest for 2 minutes so the juices redistribute.
TIPResting is key for juicy sausages — cutting in too soon lets all the moisture run out. - serve
Serve warm.
Serve the turkey sausage patties warm alongside scrambled eggs, toast, or fresh fruit.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use 93% lean turkey for the best balance of juiciness and browning.
- 2Wet your hands before shaping patties to prevent sticky meat from clinging.
- 3Press an indent in each patty's center so they cook flat, not domed.
- 4Cook until the internal temperature reaches 165°F for safe but tender patties.
- 5Avoid pressing down on patties while they cook — you'll squeeze out precious juices.
- 6Let the cooked patties rest 2 minutes so the juices redistribute evenly.
- 7Make a double batch and freeze uncooked patties between parchment for quick breakfasts.
Adapt it for your goals.
Maple-apple
Add 1 tablespoon of finely grated apple and 1 tablespoon of maple syrup to the meat mixture for a sweeter, fruitier breakfast that pairs perfectly with pancakes.
spicy cajunSpicy cajun
Replace sage and thyme with 1½ teaspoons of Cajun seasoning and add ¼ teaspoon cayenne for a Louisiana-style heat that wakes up your morning.
herb & fetaHerb & feta
Fold in 2 tablespoons of fresh chopped parsley and 30g of crumbled feta cheese for tangy, herbaceous patties that feel extra indulgent without added fat.
low sodiumLow-sodium
Reduce salt to ¼ teaspoon and boost other spices (particularly smoked paprika and garlic) so you still get full flavor without the extra sodium.
Why this is on our healthy list.
Lean Protein Source
Ground turkey provides high-quality, lean protein that supports muscle maintenance and keeps you fuller longer with less saturated fat than pork or beef sausage.
Rich in Antioxidant Spices
Dried sage and thyme contain anti-inflammatory compounds, while smoked paprika adds vitamin A — all without relying on heavy salt or preservatives.
Lower in Fat
Using 93% lean turkey instead of traditional pork sausage significantly reduces total and saturated fat while still delivering a satisfying savory bite.
No Added Nitrates
Homemade turkey sausages contain zero nitrates or preservatives, unlike many store-bought versions, making them a cleaner choice for everyday breakfasts.
Frequently asked questions
Yes — ground chicken works exactly the same, while pork yields juicier patties but adds more fat. Adjust cooking time if using ground pork (it can handle a few extra minutes).
