Turkey Sausage Patties
Homemade turkey sausage patties are easy to make. You can double the recipe and freeze some sausages for next time. This homemade turkey sausage recipe is a recipe every brunch lover needs.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 sausage patties
- 2.2 pounds ground turkey (I use turkey thigh for the juiciest sausages)
- 2 tablespoons maple syrup
- 1 1/2 teaspoons sea salt
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon garlic granules
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
Make the turkey sausage meat
In a large bowl, mix everything together. The best way is to use your hands and really mix it all together (I wear food prep gloves for this step) You can also use your stand mixer with the paddle attachment.
Shape the sausage patties
There are a few different ways you can do this. I like to use a large cookie scoop / ice cream scoop. I lightly pack the meat into the scoop, release the scoop, then flatten it with my palm. Alternatively, you can just divide the meat into 12 rough balls, and shape each ball into a sausage patty. Lastly, you can also roll out the meat between parchment paper, then cut the sausages with a round cookie cutter / lip of a cup.
Make 12 equal sized turkey sausages. I make them about 1/2-inch thick if I am going to cook them straight away, but you can make according to your preference.
If you are going to freeze half the batch, make the ones you are going to freeze no thicker than 1/2-inch, if you plan on cooking from frozen. Otherwise, you will need to defrost the sausage patties before cooking.
Cook the turkey sausage patties
Heat some oil in a non-stick skillet over medium-high heat. Add the patties (you might need to do it in batches) and cook the first side for about 3-4 minutes, or until browned. Flip then cook the other side until browned and the sausage is cooked through.The most reliable way to to check if a turkey sausage patty is cooked through is to use an instant read thermometer. The internal temperature of each sausage patty should be 165°F / 74°C.
If you are cooking from frozen, follow the same instructions, but you will need to slightly increase the cooking time. If the sausages are browned but not cooked through, turn the heat down and finish cooking.
This recipe is adapted from my Homemade Breakfast Sausage Patties.
If you are going to freeze the turkey sausages, the best way is to place each patty on a parchment paper and freeze on a tray. You can stack the turkey patties into a freezer bag once the meat is slightly frozen (about 30 minutes).
You can also stack the turkey sausages with a sheet of parchment paper between them and freeze as a stack. But you run the risk that some of the sausage patties might stick together. If you are cooking them as a batch again, then it shouldn't be a problem because they will unstick after a few minutes out of the freezer. But if you plan on cooking only one sausage patty at a time, then it's best to lightly freeze on a tray before stacking the turkey sausages.
Calories: 103kcal | Carbohydrates: 3g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 334mg | Potassium: 253mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Calcium: 8mg | Iron: 0.8mg