These homemade turkey sausage patties are juicy, savory, and loaded with flavor from real spices – no additives or fillers in sight. They cook up quickly in a skillet and are perfect for meal prep, breakfast burritos, or a protein boost any time of day. Made with lean ground turkey and pantry spices, they’re a healthy alternative to store-bought sausages, with better control over nutrition and no added preservatives.
These turkey sausages made with ground turkey are naturally lower in saturated fat and calories compared to traditional pork sausage, but still pack plenty of protein to keep you full. I started making them when I wanted a leaner option without added sugar or preservatives, and it’s been such an easy swap. The spices bring all the traditional flavors, so you won’t miss a thing.
Contents
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❤️ Why you will love this recipe
- Made from scratch: Just lean ground turkey and real spices, no added sugar or preservatives.
- Quick to cook: Ready in under 15 minutes, perfect for busy mornings.
- Meal prep ready: Freeze them cooked or uncooked for easy breakfasts all week.
- High in protein: Packed with protein and nutrients to fuel your daily diet.
- Custom seasoning: Adjust the herbs and spice level to suit your taste.
- Kid-approved: Mild enough for little ones, but flavorful enough for adults.
🗝️ Key ingredients & substitutions
- Ground turkey: I use lean ground turkey for a lighter option, but ground chicken works too if that’s what you have on hand.
- Smoked paprika: Adds a subtle smokiness that gives these sausages so much flavor. Regular paprika is fine if needed.
- Dried sage: This is what gives it that classic breakfast sausage flavor. Fresh sage is great too, just double the amount.
- Coriander seeds: Ground coriander works if that’s easier.
- Dried thyme: A little goes a long way for earthy depth. You can swap in fresh thyme, just use about twice as much.
- Cayenne powder: Just enough to give it a gentle kick. Feel free to skip it if you’re not into spice.
- Black pepper: Adds that nice, sharp bite. Don’t hold back!
- Salt: Essential for bringing out all the flavor in the spices and turkey.
- Olive oil: For cooking the patties. Avocado oil or another neutral oil works fine too.
🥣 How to make turkey sausage
- Mix the sausage: In a large mixing bowl, combine the ground turkey, smoked paprika, sage, crushed coriander seeds, thyme, cayenne, black pepper, and salt. I use my hands to really work the spice mixture into the meat.
- Shape into patties: Roll the seasoned turkey mixture into 2-3 inch balls, then flatten each one into a circular sausage patty.
- Heat the skillet: Add olive oil to a large skillet and warm it over medium-high heat until hot.
- Cook the patties: Place the turkey sausage patties in the skillet, spacing them out so they cook evenly. Fry for about 5 minutes on each side, until browned and fully cooked.
- Cook in batches: If all the patties don’t fit in your pan, cook them in batches so they brown properly.
- Check the internal temp: Use an instant-read thermometer to make sure each patty reaches an internal temperature of 165 degrees F (74 degrees C).
- Drain excess oil: Transfer the cooked patties to a paper towel-lined plate to remove any extra oil.
- Serve or store: Enjoy these high-protein turkey sausages fresh, or cool them down and store for later use in breakfast burritos or meal prep.
🪄 Recipe notes & tips
- Sage makes the sausage: This herb gives it that classic flavor, don’t leave it out.
- Check the temperature: A meat thermometer is the easiest way to make sure the patties are fully cooked, 165°F is your goal.
- Hot pan = nice browning: Make sure your skillet is hot before adding the patties so they brown properly without sticking.
- Let them sit a minute: Transferring them to a paper towel-lined plate helps soak up any extra oil before serving or storing.
- Want more heat?: Add a little red pepper flakes to the spice mix if you like things even spicier.
- Great for batch cooking: I often double the recipe and freeze half, they reheat really well from frozen.
- More ways to cook sausage: If you’re looking for more cooking options, take a look at 4 Easy Ways To Cook Breakfast Sausage.
🫙 Storage instructions
- Fridge: Keep cooked patties in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer, then transfer to a bag, good for up to 3 months.
- Reheat: Pop them in the microwave or warm in a skillet over medium heat.
- Label it: Always date your leftovers, it makes life easier later.
✨ Variations
- Maple sausage: Mix in 1-2 teaspoons of pure maple syrup (or a sugar-free version) for a touch of sweetness. Great with eggs or pancakes.
- Apple: Finely grate a little apple into the mix for extra moisture and a subtle sweetness.
- Blueberry: I love adding a handful or two of blueberries into the mix before cooking.
- Low-sodium: Cut the salt in half and boost the herbs slightly for more flavor without the extra sodium.
- Cheesy version: Add a small handful of shredded cheddar or mozzarella to the mix before forming patties.
- Mediterranean-style: Swap the herbs for oregano with a pinch of garlic powder and onion powder, then serve with roasted veggies.
- Bigger batch: Double or triple the recipe to stock your freezer. Just use a large mixing bowl to keep it easy.
🍽️ What to serve with turkey sausage
- Eggs: Add Scrambled Eggs with Cottage Cheese or a slice of Ham and Cheese Frittata for extra protein.
- Veggies: Serve with Greek Crustless Quiche or some simple sautéed spinach on the side.
- Low-carb ideas: Make a breakfast wrap using these Keto Egg Wraps for a quick, protein-packed meal.
- Something sweet: A stack of Pumpkin Pancakes makes a cozy, naturally sweet addition.
- Grab-and-go: Try with Air Fryer Canadian Bacon or wrap the patties into a quick breakfast burrito.
- Coffee time: Pair it all with a hot mug of French Press Espresso to start the day right.
❓ Frequently asked questions
Can I bake these instead of frying?
You can, but they won’t brown the same way. A hot skillet gives the best flavor and texture.
Do I need to rest the mixture before cooking?
It’s not required, but letting the mixture sit for 30 minutes (or overnight) in the fridge helps the flavors develop more.
Can I make mini patties for kids or snacks?
Absolutely! Just shape them smaller and reduce the cooking time slightly. They’re great for little hands or breakfast sandwiches.
Can I make these ahead of time?
Yes! Shape the patties and store them in the fridge for up to 2 days (uncooked), or freeze them raw to cook later.
😋 More sausage recipes you will love
- Keto Breakfast Sausage Patties
- Whole30 Breakfast Casserole
- Air Fryer Breakfast Sausage Patties
- Keto Breakfast Casserole
- Keto Sausage Stuffing
- Oven-Baked Sausage Links
- Air Fryer Sausage Links
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📖 Recipe
Turkey Sausage Recipe
These homemade turkey sausage patties are juicy, savory, and loaded with flavor from real spices – no additives or fillers in sight. They cook up quickly in a skillet and are perfect for meal prep, breakfast burritos, or a protein boost any time of day. Made with lean ground turkey and pantry spices, they're a healthy alternative to store-bought sausages, with better control over nutrition and no added preservatives.
Ingredients
- 1 pound ground turkey
- 1 teaspoon smoked paprika
- 2 teaspoons dried sage
- 1 teaspoon coriander seeds
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne powder
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Add the ground turkey, smoked paprika, dried sage, coriander seeds, dried thyme, cayenne powder, pepper and salt to a large mixing bowl and mix well together. I like to use my hands for this step.1 pound ground turkey, 1 teaspoon smoked paprika, 2 teaspoons dried sage, 1 teaspoon coriander seeds, 1/2 teaspoon dried thyme, 1/2 teaspoon cayenne powder, 2 teaspoons ground black pepper, 1 teaspoon salt
- Form the sausage mixture into round, 2-3 inch balls and flatten them down into a circular patty shape.
- Heat the olive oil in a medium to large pan over medium-high heat.1 tablespoon olive oil
- When the oil is hot, add the patties and fry for 5 minutes on each side, until they begin to brown. You'll need to do a few batches if they don't all fit in the pan.
- Remove from the pan when they're finished cooking and serve immediately or allow them to cool and store for later.
Notes
- Sage makes the sausage: This herb gives it that classic flavor, don’t leave it out.
- Check the temperature: A meat thermometer is the easiest way to make sure the patties are fully cooked, 165°F is your goal.
- Hot pan = nice browning: Make sure your skillet is hot before adding the patties so they brown properly without sticking.
- Let them sit a minute: Transferring them to a paper towel-lined plate helps soak up any extra oil before serving or storing.
- Want more heat?: Add a little red pepper flakes to the spice mix if you like things even spicier.
- Great for batch cooking: I often double the recipe and freeze half, they reheat really well from frozen.
- More ways to cook sausage: If you’re looking for more cooking options, take a look at 4 Easy Ways To Cook Breakfast Sausage.
Storage instructions
- Fridge: Keep cooked patties in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer, then transfer to a bag, good for up to 3 months.
- Reheat: Pop them in the microwave or warm in a skillet over medium heat.
- Label it: Always date your leftovers, it makes life easier later.
Nutrition
Calories: 55kcalCarbohydrates: 0.4gProtein: 9gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 21mgSodium: 213mgPotassium: 122mgFiber: 0.2gSugar: 0.02gVitamin A: 96IUVitamin C: 0.1mgCalcium: 5mgIron: 0.5mg
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