Turkey Sage Sausage Patties

Name: Turkey Sage Sausage Patties
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 patties.
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

I like to eat smart—starting with this homemade turkey sausage. If you like garlic, try substituting it for the sage. —Janice Wuertzer, Dubuque, Iowa

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

Directions

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.
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°.

Nutrition Facts

1 patty: 150 calories, 8g fat (2g saturated fat), 60mg cholesterol, 307mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1/2 fat.

Originally published as Breakfast Sausage in Taste of Home April/May 2006

Reviews

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Average Rating:

katlaydee3

Feb 22, 2015

I loved this recipe with just a few changes. I used ground pork instead of turkey to suit my taste. I also used poultry seasoning instead of the sage. It does have sage in it but not as strong. Also, just a splash of oil was needed in my non-stick skillet. I made these as part of a Sunday brunch and they were everyone's favorite!
breenah

Sep 23, 2013

They were okay. Tasted too much like plain turkey.
wrightblueeyes

Feb 9, 2012

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

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!