Homemade Breakfast Sausage
- 1 pound ground turkey (about 85% lean)*
- 1 tbsp Swerve Brown Sweetener
- 1 tsp dried rubbed sage
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon fennel seed
- Pinch each of ground cloves and cayenne powder
- Combine all dry ingredients in a small bowl.
- Add turkey to a large mixing bowl and sprinkle evenly with spice mixture.
- Thoroughly mix using your hands and/or a rubber spatula until completely combined. Form a ball and turn onto a large piece of plastic wrap. Wrap tightly in plastic and refrigerate 30-60 minutes before forming into patties.
- After chilling, divide mixture in half, then in half again, for a total of four 1/4-lb balls. Depending on the size you want patties to be, divide each of the four balls into 2-3 equal balls then press flat into patties.
- Cook a test patty and taste before cooking all of the sausage. Adjust the seasoning if necessary.
- Cook patties in a skillet or sauté pan over medium-high heat about 3-5 minutes per side or until slightly browned on each side and no longer pink in the center. Serve hot.
* Extra lean ground turkey (90%+) will turn hard when cooked, so use the 85% variety. We love hockey pucks, but don’t want to eat them.
Grind the fennel seed and marjoram after measuring, if desired.
To freeze, form patties and place on a parchment lined baking sheet in a single layer. Freeze long enough to set, then stack with the parchment between layers and wrap the stack in plastic. Store in a zip top freezer bag with excess air removed for up to 3 months.
Total time does not include chilling.
Keywords: BREAKFAST, SAUSAGE, TURKEY SAUSAGE, SOY-FREE, GLUTEN-FREE, GRAIN-FREE, SUGAR-FREE, NO PRESERVATIVES, FREEZER MEALS, MAKE AHEAD, KETO, PALEO, LOW-CARB