Turkey Sage Sausage Patties Recipe
Turkey Sage Sausage Patties Recipe photo by Taste of Home

Turkey Sage Sausage Patties Recipe

Publisher Photo
“Eat smart—starting with this homemade turkey sausage,” suggests Janice Wuertzer of Dubuque, Iowa. “If you like garlic, try substituting it for the sage.”
TOTAL TIME: Prep: 10 min. + chilling Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + chilling Cook: 15 min.
MAKES: 6 servings

Ingredients

  • 1 small onion, finely chopped
  • 1/4 cup dry bread crumbs
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 pound lean ground turkey
  • 2 teaspoons canola oil

Nutritional Facts

1 patty equals 150 calories, 8 g fat (2 g saturated fat), 60 mg cholesterol, 307 mg sodium, 4 g carbohydrate, trace fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1/2 fat.

Directions

  1. In a large bowl, combine the first six ingredients. Crumble turkey over mixture; mix lightly but thoroughly. Shape into six patties. Refrigerate, covered, for 2 hours.
  2. In a large nonstick skillet, heat oil over medium heat. Add patties; cook for 6-7 minutes on each side or until a thermometer reads 165°. Yield: 6 patties.
Originally published as Turkey Sausage Patties in Taste of Home April/May 2006

Nutritional Facts

1 patty equals 150 calories, 8 g fat (2 g saturated fat), 60 mg cholesterol, 307 mg sodium, 4 g carbohydrate, trace fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1/2 fat.

Reviews for Turkey Sage Sausage Patties

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 23, 2013

They were okay. Tasted too much like plain turkey.

MY REVIEW
Reviewed Feb. 9, 2012

I really didn't like the mix of spices at all. Something tasted bitter and overall I found the patties blah!

MY REVIEW
Reviewed Oct. 26, 2010

We found this recipe to be just what we needed to cut fat and pork from our diet. The spices seemed to be the right combination. I would cut down on fennel simply because I don't appreciate the taste of it as much. It might have been better had a taken more time to crush it. We will make this recipe again!

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