Savory Juicy Turkey Sausage (Printable Version)

Savory turkey sausage links seasoned with classic spices, perfect for a protein-rich, flavorful morning.

# What You'll Need:

→ Ground Meat

01 - 1 lb ground turkey (93% lean)

→ Seasonings & Flavorings

02 - 1 ½ tsp kosher salt
03 - 1 tsp ground black pepper
04 - 1 tsp dried sage
05 - 1 tsp dried thyme
06 - ½ tsp dried rosemary, crushed
07 - ½ tsp smoked paprika
08 - ½ tsp garlic powder
09 - ½ tsp onion powder
10 - ¼ tsp crushed red pepper flakes
11 - 1 tsp brown sugar

→ Binder

12 - 2 tbsp cold water

# Directions:

01 - In a large mixing bowl, combine ground turkey with all seasonings and brown sugar. Mix gently until thoroughly combined; do not overwork the meat.
02 - Add cold water and mix just until incorporated; this helps keep the sausages juicy during cooking.
03 - Divide the mixture into 12 equal portions. With damp hands, shape each into a compact sausage link about 3 inches long.
04 - Set a large nonstick skillet or cast iron pan over medium heat. Lightly oil the surface if desired.
05 - Cook the turkey sausage links in batches, turning occasionally, until golden brown and cooked through (internal temperature of 165°F), about 10–12 minutes.
06 - Drain on paper towels if needed. Serve hot alongside eggs, pancakes, or on a breakfast sandwich.

# Expert Hints:

01 -
  • Lean turkey means you can eat two links without the heavy feeling afterwards
  • The spice blend hits every savory note while letting the meat shine through
  • Mixing up a batch takes barely fifteen minutes and freezes beautifully for busy weekdays
02 -
  • Ground turkey behaves differently than pork, so resist the urge to press down on the links while they cook or you will squeeze out all the moisture
  • Letting the sausages rest for a couple minutes after cooking helps them retain their juices when you cut into them
03 -
  • Keep your hands damp while shaping the links to prevent the meat from sticking to your fingers
  • Use an instant read thermometer to avoid overcooking, since turkey turns from perfectly done to dry very quickly

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