Need a Recipe for Turkey Breakfast Sausage

LDR

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!

lkapigian

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 

Botch

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. 

Ozzie_Isaac

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 

lkapigian

Ozzie_Isaac said:

show previous quotes

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 

LDR

Thank you!

The Cen-Tex Smoker

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. 

kl8ton

The Cen-Tex Smoker said:

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.