Juicy Turkey Breakfast Sausage

This homemade turkey sausage is my go to for a quick healthy breakfast that keeps everyone full. Juicy and lightly sweet thanks to a touch of brown sugar it is much better than anything from the store and it comes together in minutes

I first made this for my family when we were looking to eat a little lighter but still wanted that cozy breakfast sausage flavor. Since then it has become our weekend ritual plus my kids love making the little patties with me

Ingredients

• Ground turkey: I like to buy lean ground turkey for a lighter sausage that still stays juicy Look for fresh turkey with bright pink coloring for best flavor
• Olive oil: Just a teaspoon helps keep the sausage moist and prevents sticking Use a mild flavor so it does not overpower the spices
• Sea salt: Brings out the flavors in every spice Go for fine sea salt so it distributes evenly
• Ground sage: Classic sausage spice that gives that unmistakable breakfast flavor Use fresh dried sage for stronger taste
• Cinnamon: Adds subtle warmth and depth Reach for good quality ground cinnamon
• Garlic powder: Infuses aromatics without any chopping Look for garlic powder without fillers for freshness
• Dried thyme: Earthy and savory it balances out the sweetness of the brown sugar
• Pepper or red pepper flakes: Choose black pepper for mild spice or go for flakes for heat and color Try freshly cracked black pepper for best results
• Onion powder: Gives the sausage an extra savory boost Use pure onion powder for real flavor
• Brown sugar: The secret to breakfast magic It brings sweetness and mimics the maple flavor Try dark brown sugar for even richer color and taste

Step by Step Instructions

Mix the Seasonings:

Combine ground turkey sea salt sage cinnamon garlic powder thyme pepper or red pepper flakes onion powder and brown sugar in a large bowl. Use your hands or a spatula to mix thoroughly until every bit is evenly seasoned and you see no streaks of spices

Shape and Prep:

Decide if you want crumbled sausage or patties. For crumbles leave the mixture as is. For patties use about a quarter cup per patty and gently form them with your palms for even cooking. Lay them out on a plate

Cook:

Heat the olive oil in a large skillet over medium high heat. When the oil shimmers add your sausage mixture either in crumbles or as patties. If making crumbles break up the sausage with a spatula as it cooks for even browning

Finish and Serve:

Cook the sausage until it is browned on all sides and cooked through no pink remains and the internal temperature reaches 165 degrees for safety. For juicy results do not overcook. Transfer to a paper towel lined plate briefly to soak up excess oil before serving

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I always look forward to the subtle sweetness that brown sugar brings It reminds me of breakfasts growing up where maple links were a weekend treat. Now my favorite ingredient is sage because just a pinch turns ground turkey into classic sausage flavor

Storage Tips

Let the sausage cool completely before storing it in an airtight container in the fridge where it will keep for up to three days. For longer storage freeze baked patties or cooked crumbles in a sealed bag and reheat straight from frozen in just a few minutes for busy mornings

Ingredient Substitutions

Ground chicken makes a great substitute for turkey and if you need to keep things sugar free you can swap the brown sugar for a sugar alternative or leave it out altogether. Mix up the herbs by adding rosemary or smoked paprika for a new twist

Serving Suggestions

Try this sausage tucked into breakfast sandwiches wrapped in a warm tortilla with scrambled eggs or crumbled over a breakfast casserole. I love to serve mine alongside roasted sweet potatoes and sautéed spinach for a complete meal

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A Bit of History

Breakfast sausage has roots in rural America where it was a flavorful way to use leftover meat scraps and herbs from the garden. Modern turkey sausage uses the same classic flavors but with a lighter leaner spin that fits today’s kitchens

Recipe FAQs

→ How do I keep turkey sausage moist?

Avoid overcooking and use olive oil in the pan. Cooking only until the internal temperature reaches 165°F helps prevent dryness.

→ What spices give the best flavor?

Sage, thyme, garlic and onion powder, cinnamon, and brown sugar all add depth and a slight sweetness to the sausage.

→ Can I make patties or crumbles?

Yes, you can shape the mixture into small patties or cook it as crumbles. Both work well in skillets for breakfast dishes.

→ Is this sausage spicy?

It can be mildly spicy if you use red pepper flakes. Adjust the amount for your preferred level of heat.

→ What dishes pair well with this sausage?

Serve alongside scrambled eggs, omelettes, breakfast casseroles, or with sautéed vegetables and cheese for a complete meal.