Skip to main content
Epicurious

Homemade Turkey Sausage Patties

Who needs pork? (Did we really just say that?) This herb- and spice-infused turkey sausage is a Mother’s Day masterpiece. Moms won’t have any idea that the patty is all turkey and no pork.

Recipe information

  • Yield

    serves 4 to 6

Ingredients

1 pound ground turkey
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh sage
1 clove garlic, finely chopped
1 teaspoon kosher salt
1 teaspoon fennel seed
1/2 teaspoon freshly ground black pepper
1/2 teaspoon light-brown sugar
1/2 teaspoon crushed red-pepper flakes
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
2 to 3 tablespoons vegetable oil

Preparation

  1. Step 1

    Combine all the ingredients except vegetable oil in a large bowl. Cover with plastic wrap, and keep in the fridge overnight to chill and let the flavors marry.

    Step 2

    Heat the oven to 200 degrees F.

    Step 3

    Form the meat into 1 1/2-inch round patties. Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Once it’s hot, add the patties, as many as will fit, and cook for 5 minutes on each side, until browned and cooked through. Keep warm in the oven while repeating with the remaining oil and patties.

  2. NOte

    Step 4

    Make sure to purchase regular turkey and not lean—you want your sausage to be juicy! You can freeze extra patties, uncooked, for up to 3 months.

Image may contain: Pat Neely, Human, Person, Food, Meal, Restaurant, Cafeteria, and Buffet
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends. Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
TagsGround TurkeyTurkeyPoultryBrunchDinnerDairy FreeGluten FreeNut FreeEasyFryCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.