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.
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.