Turkey Sausage Recipe

Prepare seasonings

In a small bowl combine smoked paprika, ground fennel seed, dried sage, brown sugar, kosher salt, black pepper and optional red pepper flakes. Mix thoroughly so the dry ingredients are evenly distributed.

Mix meat and aromatics

Place the ground turkey in a large bowl. Add the finely chopped parsley, minced shallot and minced garlic. Sprinkle the seasoning mix over the turkey.

Bind and hydrate

Add the cold water to the turkey mixture. Using your hands or a spoon, gently fold the mixture about 20–30 times until ingredients are evenly combined. Avoid overworking to keep patties tender.

Form patties

Divide the mixture into 4 equal portions (about 4 oz each). Shape each portion into a compact patty roughly 3–3.5 inches in diameter and about 1/2 inch thick. Press a shallow dimple in the center of each patty with your thumb to help even cooking.

Chill (optional)

For firmer patties that hold together better while cooking, cover and refrigerate the formed patties for 20–30 minutes. This step is optional but recommended if your mixture feels loose.

Cook patties

Heat a large skillet over medium heat and add 1 tablespoon olive or neutral oil. Once shimmering, add the patties without crowding the pan. Cook 4–5 minutes on the first side until browned and edges start to firm. Flip and cook another 3–5 minutes on the second side, or until internal temperature reaches 165°F (74°C). If adding cheese, place a slice on each patty during the last minute and cover the pan to melt.

Rest

Transfer cooked patties to a plate and let rest 3–5 minutes. Resting allows juices to redistribute and finishes carryover cooking.

If using buns, toast them in the skillet for 30–60 seconds cut-side down in the remaining fat until golden. Assemble sandwiches: place lettuce on bottom bun, add a turkey sausage patty, top with cheese if using, spread mustard or hot sauce on the top bun, and serve warm.