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Need a Recipe for Turkey Breakfast Sausage

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I've been dropping some tonnage lately, but one thing I've never been able to find is turkey breakfast sausage that's worth eating.  I even use egg beaters occasionally, and go with ham or lean pork loin at breakfast, but I love hot breakfast sausage (Jimmy Dean hot sausage!).

Applegate Natural Savory Turkey Breakfast Sausage is about as close as it's gotten, but it's pre-cooked which might be why it seems dry.  However, they do actually put some spices in there.  I've got a few recipes I've found online and will start working through them, but hoped someone here might already have gone through this trial and error to find something good.

Thank you!

Comments

  • lkapigian
    lkapigian Posts: 10,880
    edited May 2023
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    I’d wing it, sage , thyme and nutmeg make it “ breakfast y” , I’d go 1.5-2% salt .2% black pepper ..2% sage  .1%thyme .05% cayenne … turkey and turkey skin or pork fat 80/20 5-10% liquified, binder optional, should get you close to something 
    Visalia, Ca @lkapigian
  • Botch
    Botch Posts: 15,612
    edited May 2023
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    I've made turkey burgers with added gelatin, that helped keep them from drying out too much.  
     
    EDIT:  Here's the recipe, for proportions; think the soda was to promote browning.
     

    1 lb 93% ground turkey

    1/4 tsp baking soda

    1 tsp water (make a slurry)

    1.5 Tblspn soy sauce

    1 Tblspn melted butter

    3 Tblspns panko

    3 Tblspns parmesan

    1/2 tsp gelatin

    1/4 tsp black pepper

    pinch of salt


    Mix gently.

    Form  into 4 patties, 1/2” thick

    Add to cold skillet, heat to Medium

    When sizzle, add lid and cook 2.5 minutes

    Flip, 1.5 minutes

    Add cheese if desired, another 1.5 minutes, take to 160˚


    Top w/lettuce, tomato, pickled avocado. 

    _____________

    We'll go dancing in the dark,

    Walking thru the park, 

    And reminiscing....      - LRB

     



  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,315
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    lkapigian said:
    I’d wing it, sage , thyme and nutmeg make it “ breakfast y” , I’d go 1.5-2% salt .2% black pepper ..2% sage  .1%thyme .05% cayenne … turkey and turkey skin or pork fat 80/20 5-10% liquified, binder optional, should get you close to something 
    Do you find turkey almost "spicy" by itself.  I find it to have more heat than most other ground meats 
    No philosophers so thoroughly comprehend us as dogs and horses. - Herman Melville
  • lkapigian
    lkapigian Posts: 10,880
    Options
    lkapigian said:
    I’d wing it, sage , thyme and nutmeg make it “ breakfast y” , I’d go 1.5-2% salt .2% black pepper ..2% sage  .1%thyme .05% cayenne … turkey and turkey skin or pork fat 80/20 5-10% liquified, binder optional, should get you close to something 
    Do you find turkey almost "spicy" by itself.  I find it to have more heat than most other ground meats 
    The imported stuff is super spicy 
    Visalia, Ca @lkapigian
  • LDR
    LDR Posts: 414
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  • The Cen-Tex Smoker
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    We make chicken thigh breakfast sausage (similar to Larry’s mix) but we add a little unflavored powdered gelatin to the mix. Makes a huge difference. You can go almost fat free and still have soft, juicy sausage. 
    Keepin' It Weird in The ATX FBTX
  • kl8ton
    kl8ton Posts: 5,448
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    We make chicken thigh breakfast sausage (similar to Larry’s mix) but we add a little unflavored powdered gelatin to the mix. Makes a huge difference. You can go almost fat free and still have soft, juicy sausage. 
    I love chicken thighs! 
    The sausage sounds great. I've never made sausage. Maybe after I nail down CTM.

    A humble request @The Cen-Tex Smoker

    Please change your avatar. It freaks me out. 
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI