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Maple-Apple Turkey Breakfast Sausage

Easy to make as a turkey burger, but flavored and spiced for breakfast!


Turkey breakfast sausage is lower in fat than its pork counterparts which surely makes it more healthy. Unfortunately, to make the leaner sausage more flavorful, the highly processed version is often loaded with way too much sodium. Making breakfast sausage patties yourself from 93% lean turkey with the right mix of flavors and spices means that you can get it just right and keep it healthy as can be. This recipe features onions and apples sautéed with fresh sage and thyme, a perfect blend of spices and seasonings with a touch of maple syrup for that distinct breakfast taste. Shape the patties and freeze them raw or cooked for a hearty homemade breakfast treat any time you fancy.


Equipment: cutting board; chef’s knife; paring knife; dry measuring cups; measuring spoons; sauté pan; wooden spoon; large mixing bowl; sheet pan; offset spatula; rimmed sheet pan


Store the sausage patties in the freezer between sheets of wax paper.

Ingredients:

½ large onion, finely diced

1 small apple, seeds and core removed, finely diced

1 tablespoon olive oil

1 tablespoon chopped fresh sage leaves

2 teaspoons chopped fresh thyme leaves

1 pound ground dark meat turkey (93% lean)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon crushed fennel seeds

¼ teaspoon cayenne pepper 1 tablespoon maple syrup

1-2 teaspoons liquid smoke (optional)


1. Heat a sauté pan over medium heat and add the olive oil. Add the diced onion and apple, and toss well to coat in the oil. Add the chopped fresh herbs and cook for about 5 minutes, stirring frequently, until the onion and apple have softened. Remove from the heat and set aside to cool.



ILOC tip: place the sautéed onion and apple on a sheet pan and spread into a thin layer to facilitate and expedite cooling the mixture before adding it to the turkey.

2. In a large mixing bowl, combine the ground turkey, kosher salt, freshly ground pepper, garlic powder, fennel seeds, cayenne pepper, and maple syrup. Fold in the sautéed vegetables. Stir in the optional liquid smoke.



3. Form eight thin patties, each approximately a scant 1/3 cup. Set aside.



"You can cook the patties on the stovetop or in the oven. It's your call and it's all about technique, not torture!"

4. To cook the patties, brush them lightly with olive oil and place either on a hot nonstick pan or griddle to cook for 3 minutes per side, or on a rimmed sheet pan to cook in a 400°F oven for 10 minutes.


Makes 8 sausage patties.



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