Turkey Sausage Recipe

Chill equipment

Place a mixing bowl and the paddle or blade you will use (or the bowl of a stand mixer) in the refrigerator for 10–15 minutes. Keeping everything cold helps the turkey bind and keeps fat from separating.

If you are using whole spices, grind them finely. Measure all spices and have them ready.

Combine turkey and fat: Put the ground turkey and the finely diced chicken pork fat or butter (if using) into the chilled bowl. The added fat improves juiciness — you can omit if you prefer lower fat.

Add the salt, black pepper, smoked paprika, dried sage, dried thyme, crushed red pepper flakes, garlic powder, onion powder, brown sugar, and maple syrup or honey to the meat. Pour in the cold water.

Mix thoroughly: Using a spatula, wooden spoon, or stand mixer on low with the paddle attachment, fold and press the mixture for about 1½ to 2 minutes until seasoning is evenly distributed and the mixture becomes slightly tacky. Don’t overwork — stop as soon as the texture becomes cohesive.

Taste and adjust: For best seasoning, cook a 1 tablespoon test patty in a skillet over medium heat until cooked through, then taste and adjust salt and spices in the raw mixture if needed.

Form patties or links: For patties, divide the mixture into 8 equal portions (about 3 oz / 85 g each) and shape into ¾-inch-thick rounds. For link-style sausages, you can shape into elongated logs of the same weight. Wear lightly oiled hands to prevent sticking.

Preheat skillet: Heat a large nonstick or cast-iron skillet over medium heat. Add the olive oil and swirl to coat. If using, add the butter just before adding the sausage for extra browning.

Cook: Place the patties or logs in the hot skillet without crowding. Cook 4–5 minutes per side for patties (longer for thicker pieces) or 10–12 minutes turning occasionally for logs, until internal temperature reaches 165°F (74°C). Adjust heat so they brown without burning; lower heat if necessary and cover for a minute to ensure through cooking without over-browning.

Rest: Transfer cooked sausage to a plate and let rest 3–5 minutes. Resting helps the juices redistribute.

Finish and serve: Sprinkle with chopped fresh parsley and serve warm with lemon wedges if desired. These turkey sausages pair well with eggs, sautéed greens, or on a roll with mustard.

Refrigerate: Cooked sausage can be refrigerated in an airtight container for up to 4 days.

Freeze: Uncooked formed patties or logs can be frozen on a tray until firm, then transferred to a freezer bag for up to 3 months. Thaw in the refrigerator overnight before cooking.