Making your own turkey sausage patties from scratch is easy – and bonus, no processed ingredients! I'm so honored to have my friend Jackie share this recipe here on Skinnytaste as a guest post. Jackie is an incredible chef with Celiac, and has a blog called CAFE, Celiac and Allergy Friendly Epicurian where she shares her gluten-free recipes. I made these for breakfast today with my Red Pepper Egg-In-A-Hole and it was delish!
1small onion(diced small)
1large garlic clove(chopped)
kosher salt and black pepper to taste
1lb93% lean ground turkey
1tbspred wine vinegar
Heat a medium nonstick skillet over medium low heat and add the oil, onions and garlic and stir frequently, about 4-5 minutes, until onion is translucent. Lower heat, if needed, to avoid browning too quickly.
Once onion is softened, add fennel and toss quickly until fragrant and toasted, about 1 minute. Remove mixture to a medium bowl to cool slightly.
Add ground turkey, red wine vinegar, chives, paprika, sugar and nutmeg to bowl with onions, garlic and fennel and mix together with a fork until all ingredients are well-distributed.
Form mixture into 6 even patties and lay on parchment or wax paper while working. If you want to make these for another day, they can be refrigerated or frozen.
Spray a non-stick skillet and set over medium-low heat. Once hot, brown turkey patties, in two batches, 3 minutes on each side.
Once you have achieved a nice browned crust on each side, reduce heat to low and cover. Continue cooking until internal temperature reaches 165.