Turkey Sausage Recipe

Prepare meat and fat

If using pork fat or chilled butter, dice it very small and keep chilled. Place ground turkey in a large mixing bowl and add the chilled fat (if using) and the cold water. The water helps bind and keep the sausage moist.

Using clean hands or a spoon, gently but thoroughly mix the turkey, fat, and water until combined and tacky, about 1 to 2 minutes. Do not overwork to avoid tough texture.

Add dry seasonings

Add kosher salt, black pepper, crushed red pepper, dried sage, dried thyme, garlic powder, onion powder, smoked paprika, and brown sugar to the meat mixture.

Mix the seasonings into the meat evenly, folding and pressing until the spices are distributed uniformly and the mixture becomes slightly sticky, about 1 to 2 minutes. Taste-safety note: for a true taste test, cook a small teaspoon-size patty in a skillet and adjust seasoning if needed (add a pinch more salt or a little sugar to balance).

Form patties (A la carte portioning)

Portion the seasoned turkey into 8 equal patties (about 2 oz / 56 g each) for A la carte service. Shape into flat rounds about 3 inches in diameter and 1/2 inch thick, pressing gently to seal edges.

Pan-sear

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon oil and swirl to coat. When shimmering, add patties without overcrowding. Cook for 3 to 4 minutes on the first side until golden brown and a crust forms. Flip and cook 2 to 3 minutes more until internal temperature reaches 165°F (74°C). If patties brown too fast, reduce heat to medium.

Finish and rest

If desired, add 1 tablespoon butter to the pan during the last minute and baste the patties for extra flavor. Remove patties to a plate and let rest 2 minutes. Sprinkle with chopped parsley if using.

Deglaze (optional)

For a small pan sauce, after removing patties, add 2 tablespoons water to the hot skillet, scraping up browned bits, and simmer 30 seconds. Spoon over patties when serving.