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Turkey Sausage

Meat

Contributed by: BMC Teaching Kitchen

Sausage in a skillet, with a bowl of different colored herbs and spices next to it.

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This recipe is for sausage out of the casing, a nice recipe if you've got lots of dried herbs in your pantry. It is full of flavor, but dryer than traditional sausage because it is low in fat. Try incorporating it into dishes that have some kind of a sauce like lasagna, bolognese, or our Sausage and Pasta Skillet. You can also form it into a patty and then pan-sear it for use on a breakfast sandwich.

Serves:
9 servings
Total Time:
15 minutes
Prep Time:
5 minutes
Cook Time:
10 minutes

Ingredients


Parlsey - 1 teaspoon, dried Paprika - 1 teaspoon (regular or smoked) Salt - ½ teaspoon kosher or ¼ teaspoon table/iodized salt Oregano - ½ teaspoon, dried Fennel - ½ teaspoon fennel seeds Garlic_Powder - ½ teaspoon OR 4 cloves minced OR 2 teaspoons minced Rosemary - ¼ teaspoon dried and crushed Thyme - ⅛ teaspoon dried Black_Pepper - ⅛ teaspoon or a few grinds of fresh ground black pepper Ground_Turkey - 1 lb 93% lean, or ground chicken or pork

Instructions

Step 1
Combine all the herbs, garlic salt and pepper in a small dish.
Step 2
Pour herbs over turkey, and combine well using clean hands or a potato masher.
Step 3
Keep the turkey in a bowl, covered, in the fridge for 30 minutes or overnight, and then use in your favorite recipe.

Notes

Nutrition Information

Calories:
120 Calories
Fat:
7
Saturated Fat:
2
Carbohydrates:
Net Carb: 0
Dietary Fiber:
0
Protein:
14
Sodium:
110