Turkey Breakfast Sausage

Ingredients

• 1 lb (16 ounces) lean ground turkey (90% lean or higher)
• 1 tsp dried sage
• 1 tsp dried oregano ½-1 teaspoon salt, to taste
• ½ tsp garlic powder
• ½ tsp ground black pepper
• ¼ tsp crushed red pepper flakes (add more or less to adjust the heat level as desired)
• 1 tbsp maple syrup

Method

1. Heat a nonstick skillet over medium-high heat.
2. Add the turkey, sage, oregano, salt, garlic powder, black pepper, red pepper flakes, and maple syrup to a large mixing bowl.
3. Gently knead the ingredients together with your freshly-washed hands.
4. Divide the mixture into eight equal portions, then form each portion into a patty about ¼- to ½-inch thick. Press your thumb into the center of each patty to create a dimple.
5. Working in batches, add the patties to the skillet and cook until browned and cooked through, about 3-5 minutes on each side.
6. Serve warm.

Both the cooked and uncooked patties will freeze well, up to 3 months. If the patties are too dry for your taste, use ½ pound ground pork and ½ pound lean ground turkey. It will still have about half the fat as traditional pork breakfast sausage, but the slightly higher fat content will prevent a dry texture. Alternatively, you can add 1 egg or 1-2 tablespoons olive oil to the turkey mixture.