No more preservatives or frozen sausages for breakfast. This is a very simple and flavorful Turkey Sausage made with organic meat. These sausages can be prepared and stored in the refrigerator for up to three days or frozen for up to one month – store raw by triple wrapping them in plastic wrap to prevent freezer burns. Enjoy.
Breakfast Turkey Sausage
A quick and easy Organic, no Preservatives Turkey Breakfast Sausage
- 1 pound Organic Turkey Ground Meat
- 1 teaspoon fresh thyme leaves chopped
- 1/2 teaspoon Italian dried herbs
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 tablespoon (plus 2 teaspoon) extra virgin olive oil
In a medium bowl, add the turkey meat, 1/2 tablespoon olive oil, thyme, Italian dried herbs, salt, black pepper and cayenne. Use your fingers to thoroughly incorporate the ingredients into the meat.
Note: Do not be tempted to over mix.
Place the meat mixture on a poultry cutting board. Pat the meat flat to about 1/4 inch thickness. Use a two inch diameter biscuit cutter to cut out circles.
Note: This batch makes about 12 sausages. Alternatively, if you don’t have a biscuit cutter, you can portion out the meat into 12 balls and use your palm to flatten into 1/4 inch thick circles.
These freeze very well – wrap in plastic wrap – two to three layers – to prevent freezer burns. Store up to one month.
In a small frying pan, preferably non-stick, heat one to two teaspoons olive oil over medium heat. Cook patties – four patties per batch – do not overcrowd the pan – for 10 minutes total – 5 minutes per side. The patties should be a nice light brown color and no longer pink in the center.
Plate, serve and enjoy!