Turkey Sage Breakfast Sausage Patties

by Rachel on June 12, 2013

Turkey Breakfast Sausage Patties

Making your own breakfast sausage patties is a very affordable alternative to buying sausage and it puts you in control of what goes in them. I make them in advance and keep them in the freezer. No matter what brand of all-natural sausage you buy at the store these made-at-home sausages are a thousand times better.

Turkey Sage Breakfast Sausage Patties (makes 50 small sausage patties)

  • 3 lbs ground turkey
  • 1 ½ cups red onion, very finely diced
  • 1 cup panko bread crumbs
  • 1 cup grated Parmesan cheese
  • ½ cup apple sauce or pear sauce
  • 2 tablespoons honey
  • 2 eggs lightly beaten
  • 2 teaspoons salt
  • ½ teaspoon finely ground white pepper
  • 1 tablespoon Dijon mustard
  • 2 teaspoons cumin
  • 2 tablespoons fresh sage
  • 2 tablespoons fresh chives

Mix all of the ingredients together. Make sure you get everything really well blended. I find that this is best done with your hands, or with a strong metal pastry blender. Either way, blend it for a while or you’ll end up with sausages that have too much pepper and not enough of something else. Cover the mix and put in the fridge for an hour or overnight.

When you are ready to cook the sausage patties heat your griddle or large non-stick saucepan to 300 degrees (medium heat). Don’t add any fat – these little puppies will cook just fine without added fat. Using wet hands form small round, flat patties. I make mine 1½ inch in diameter and ½-inch thick. The more evenly shaped they are the easier they are to cook. Cook them on the griddle until they are cooked through, about 3-4 minutes per side (depending on how thick you make them). Serve immediately or allow to cool and freeze. They can be reheated in a 400-degree oven straight from the freezer (or defrosted). Just heat them until they start to sizzle. They’ll take ten minutes to heat in the oven if they are frozen and slightly less if defrosted.

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