Fresh Turkey Breakfast Sausage with Sage Recipe

Fresh Turkey Breakfast Sausage with Sage Recipe

  • Course

    Breakfast

  • Serves

    Up to 12
Chef’s notes

The flavors of wild turkey and sage complement each other perfectly, especially when combined in a spicy breakfast sausage. This mixture can be stuffed into lamb casings to make breakfast-sized links, but I prefer to leave mine bulk and then form it into small patties that are easy to fry next to a couple of eggs.

Or better yet, throw a few of these patties on a griddle next to some toad-in-the-holes. It’s a memorable start for any day in the outdoors.

Ingredients

  • 1-1/2 lbs turkey, cut into 1-1/2-inch cubes
  • 1/2 lb. pork back fat, cut into 1-1/2-inch cubes
  • 1 tbsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • 2 cloves garlic, minced
  • 6 sage leaves, chopped
  • 2 tsp. freshly grated ginger
  • 1/4 cup ice water, or more as needed
  • Vegetable oil

Preparation

  1. Using the large die of a meat grinder, grind the turkey and pork fat into a bowl set over a bowl full of ice.
  2. Grind the meat a second time through the small die.
  3. In a large bowl, combine the meat with the remaining ingredients except the oil and mix well with your hands. Cover and refrigerate until ready to use.
  4. Form patties with a slightly wet hand. I like to make ’em 3 inches in diameter, ’cause they are easy to throw on the grill or in a pan that way, but you can make them any size you like.
  5. Preheat a cast-iron pan over high heat. Put a little oil in the pan and sear the sausage pat­ties for 4 minutes per side.

Note: To freeze. separate the patties with a piece of freezer paper or parchment paper between them. Then wrap well with plastic wrap. They will keep in the freezer for up to 6 months.

Chef’s notes

The flavors of wild turkey and sage complement each other perfectly, especially when combined in a spicy breakfast sausage. This mixture can be stuffed into lamb casings to make breakfast-sized links, but I prefer to leave mine bulk and then form it into small patties that are easy to fry next to a couple of eggs.

Or better yet, throw a few of these patties on a griddle next to some toad-in-the-holes. It’s a memorable start for any day in the outdoors.

Ingredients

  • 1-1/2 lbs turkey, cut into 1-1/2-inch cubes
  • 1/2 lb. pork back fat, cut into 1-1/2-inch cubes
  • 1 tbsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • 2 cloves garlic, minced
  • 6 sage leaves, chopped
  • 2 tsp. freshly grated ginger
  • 1/4 cup ice water, or more as needed
  • Vegetable oil

Preparation

  1. Using the large die of a meat grinder, grind the turkey and pork fat into a bowl set over a bowl full of ice.
  2. Grind the meat a second time through the small die.
  3. In a large bowl, combine the meat with the remaining ingredients except the oil and mix well with your hands. Cover and refrigerate until ready to use.
  4. Form patties with a slightly wet hand. I like to make ’em 3 inches in diameter, ’cause they are easy to throw on the grill or in a pan that way, but you can make them any size you like.
  5. Preheat a cast-iron pan over high heat. Put a little oil in the pan and sear the sausage pat­ties for 4 minutes per side.

Note: To freeze. separate the patties with a piece of freezer paper or parchment paper between them. Then wrap well with plastic wrap. They will keep in the freezer for up to 6 months.

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Fresh Turkey Breakfast Sausage with Sage Recipe

Recipe by: Steven Rinella
Fresh Turkey Breakfast Sausage with Sage Recipe
  • Course

    Breakfast

  • Serves

    Up to 12
Chef’s notes

The flavors of wild turkey and sage complement each other perfectly, especially when combined in a spicy breakfast sausage. This mixture can be stuffed into lamb casings to make breakfast-sized links, but I prefer to leave mine bulk and then form it into small patties that are easy to fry next to a couple of eggs.

Or better yet, throw a few of these patties on a griddle next to some toad-in-the-holes. It’s a memorable start for any day in the outdoors.

Ingredients

  • 1-1/2 lbs turkey, cut into 1-1/2-inch cubes
  • 1/2 lb. pork back fat, cut into 1-1/2-inch cubes
  • 1 tbsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • 2 cloves garlic, minced
  • 6 sage leaves, chopped
  • 2 tsp. freshly grated ginger
  • 1/4 cup ice water, or more as needed
  • Vegetable oil

Preparation

  1. Using the large die of a meat grinder, grind the turkey and pork fat into a bowl set over a bowl full of ice.
  2. Grind the meat a second time through the small die.
  3. In a large bowl, combine the meat with the remaining ingredients except the oil and mix well with your hands. Cover and refrigerate until ready to use.
  4. Form patties with a slightly wet hand. I like to make ’em 3 inches in diameter, ’cause they are easy to throw on the grill or in a pan that way, but you can make them any size you like.
  5. Preheat a cast-iron pan over high heat. Put a little oil in the pan and sear the sausage pat­ties for 4 minutes per side.

Note: To freeze. separate the patties with a piece of freezer paper or parchment paper between them. Then wrap well with plastic wrap. They will keep in the freezer for up to 6 months.