Whether for breakfast or brunch, this is a recipe for turkey sausage that will tantalize tastebuds. And you can kick it up a notch with extra seasonings.


1 lb. ground turkey

1½ teaspoon seasoning salt or smoked salt

1½ teaspoon black pepper

½ teaspoon garlic powder

Pinch of clove

Pinch of allspice

Pinch of red pepper flakes

1 teaspoon sage

½ tablespoon of brown sugar

½ -1 teaspoon fennel seed (these are pretty strong)

1 teaspoon thyme

1 Tablespoon olive oil (option)

butter and olive oil f0r frying


Place ground turkey in a large bowl; set aside.

Mix together spices.

Add spices to ground turkey and mix until spices are evenly distributed throughout the meat.

Mix in olive oil if using. (this add extra moisture)

Shape turkey sausage into small patties.

Fry up a small sample patty to test out the seasonings. Adjust the seasoning if needed.

Refrigerate overnight.

Heat a bit of olive oil and butter in a large skillet on medium heat.

Place sausages into the hot skillet and cook until until browned and the middle is no longer pink.

Cooking time will vary based on the thickness of the patty.

Be careful not to overcook or the sausages will be dry in texture.

Let sausage drain on paper towels.

Serve or freeze.

~TIPS~ Be sure to do a test patty before you fry up the entire batch. Adjust the seasonings if desired. Like a super bold sausage? Double all or some of the spices. Do not overcook or the sausage will be dry in texture instead of juicy. Patties can be partially cooked and then frozen or cooked all the way and then frozen.

Recipe and photo from Divas Can Cook.