I used to think making my own sausage at home was something only professionals could do. Why bother when you can just grab a pack at the store, right? But then I realized that store-bought turkey sausage is loaded with stuff I can’t pronounce, and it costs way more than plain ground turkey.
Turns out, making your own turkey sausage is actually super easy. You just mix ground turkey with a handful of spices you probably already have in your pantry, and you’re done. No special equipment, no complicated steps. The best part? You control exactly what goes in it, and it takes maybe five minutes to throw together.
Why You’ll Love This Ground Turkey Sausage
- Healthier than store-bought – Making your own turkey sausage means you control exactly what goes in it—no preservatives, fillers, or mystery ingredients.
- Ready in under 30 minutes – From start to finish, you’ll have homemade sausage on the table faster than a trip to the grocery store.
- Simple pantry ingredients – You probably already have these basic spices in your kitchen, so no special shopping trip required.
- High-protein breakfast option – With lean ground turkey as the base, this sausage gives you a protein-packed start to your day without all the extra fat.
- Budget-friendly – Ground turkey is usually cheaper than pre-made sausage, and you’ll get more for your money by making it yourself.
What Kind of Ground Turkey Should I Use?
For homemade turkey sausage, you’ll want to pay attention to the fat content of your ground turkey. The 93/7 lean-to-fat ratio is your best bet here – it has enough fat to keep the sausage moist and flavorful without being too greasy. If you go with 99% lean ground turkey, your sausage might turn out a bit dry and lack that satisfying richness you’re looking for. On the flip side, if you can find ground turkey that’s closer to 85/15, it’ll give you an even juicier result that’s closer to traditional pork sausage. Just make sure your turkey is fresh and hasn’t been sitting in the fridge for too long – it should have a light pink color and no off smell.
Options for Substitutions
This simple sausage recipe is easy to customize based on what you have in your kitchen:
- Ground turkey: You can easily swap ground turkey for ground chicken if that’s what you have available. Ground pork works too and will give you a more traditional sausage flavor, though it will be higher in fat.
- Olive oil: Any neutral cooking oil works here – try vegetable oil, canola oil, or even melted coconut oil if you prefer.
- Dried sage: Fresh sage is great if you have it – just use about 1 ½ teaspoons of chopped fresh sage instead of the dried version. You could also try dried thyme or Italian seasoning for a different flavor profile.
- Brown sugar: Regular white sugar, maple syrup, or honey can replace brown sugar. If using a liquid sweetener like maple syrup or honey, start with 1 teaspoon and adjust to taste.
- Garlic powder: Fresh minced garlic (about 1-2 cloves) works well here, or you can use granulated garlic in the same amount as the powder.
Watch Out for These Mistakes While Cooking
The biggest mistake when making turkey sausage patties is pressing down on them while they cook, which squeezes out all the moisture and leaves you with dry, tough patties – just let them cook undisturbed.
Another common error is cooking them over high heat for only 2-3 minutes total, which won’t bring ground turkey to the safe internal temperature of 165°F – use a meat thermometer to check and expect closer to 4-5 minutes per side over medium heat.
To keep your patties from falling apart in the pan, make sure to mix the ingredients thoroughly and chill the formed patties in the fridge for 15-20 minutes before cooking, which helps them hold their shape better.
Don’t skip the olive oil in the mixture itself, as ground turkey is extremely lean and needs that extra fat to stay moist and flavorful throughout cooking.
What to Serve With Ground Turkey Sausage?
Ground turkey sausage is perfect for breakfast alongside scrambled eggs, hash browns, and toast for a complete morning meal. You can also crumble it over pasta with marinara sauce and mozzarella for a quick weeknight dinner, or mix it into a breakfast burrito with eggs, cheese, and salsa. If you’re meal prepping, try adding it to a sheet pan with roasted vegetables like bell peppers, onions, and potatoes for an easy one-pan meal. The sausage also works great in a breakfast sandwich on an English muffin with a fried egg and cheese.
Storage Instructions
Store: Once your turkey sausage has cooled down, transfer it to an airtight container and keep it in the fridge for up to 4 days. It’s great to have on hand for quick breakfast scrambles or to toss into pasta throughout the week.
Freeze: This sausage freezes really well for meal prep. Let it cool completely, then portion it out into freezer bags and press out as much air as possible. It’ll stay good in the freezer for up to 3 months, so you can always have some ready to go.
Reheat: Warm up your sausage in a skillet over medium heat for a few minutes until heated through, or microwave it in 30-second intervals. If you’re reheating from frozen, let it thaw in the fridge overnight first for best results.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
| Servings | 6 patties |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 85-95 g
- Fat: 45-55 g
- Carbohydrates: 2-5 g
Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil
- 1.25 tsp salt
- 0.75 tsp pepper
- 0.75 tsp dried sage
- 0.5 tsp garlic powder
- 0.5 tsp brown sugar
- 0.25 tsp cayenne pepper
Step 1: Prepare the Seasoning Blend and Mix the Sausage
- 1 lb ground turkey
- 1 tbsp olive oil
- 1.25 tsp salt
- 0.75 tsp pepper
- 0.75 tsp dried sage
- 0.5 tsp garlic powder
- 0.5 tsp brown sugar
- 0.25 tsp cayenne pepper
In a small bowl, combine the salt, pepper, dried sage, garlic powder, brown sugar, and cayenne pepper.
This ensures the spices are evenly distributed throughout the meat rather than clumping in one spot.
In a larger bowl, add the ground turkey and drizzle with olive oil, then sprinkle the seasoning blend over top.
Using your hands, gently mix until just combined—work quickly and don’t overmix, as this can make the sausage dense and tough.
I find that chilling the mixture for 10-15 minutes makes it easier to form into patties.
Step 2: Form and Cook the Sausage Patties
- seasoned turkey mixture from Step 1
Divide the seasoned turkey mixture from Step 1 into 6 equal portions and gently form each into a patty about 3/4-inch thick—handle them as little as possible to keep them tender.
Heat a large skillet over medium-high heat until it’s hot, then cook the patties 2-3 minutes per side, flipping only once halfway through.
Work in batches if needed to avoid overcrowding the pan, which prevents proper browning.
The patties are done when they reach an internal temperature of 165°F and are golden brown on the outside.
Quick Ground Turkey Sausage
Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil
- 1.25 tsp salt
- 0.75 tsp pepper
- 0.75 tsp dried sage
- 0.5 tsp garlic powder
- 0.5 tsp brown sugar
- 0.25 tsp cayenne pepper
Instructions
- In a small bowl, combine the salt, pepper, dried sage, garlic powder, brown sugar, and cayenne pepper. This ensures the spices are evenly distributed throughout the meat rather than clumping in one spot. In a larger bowl, add the ground turkey and drizzle with olive oil, then sprinkle the seasoning blend over top. Using your hands, gently mix until just combined—work quickly and don't overmix, as this can make the sausage dense and tough. I find that chilling the mixture for 10-15 minutes makes it easier to form into patties.
- Divide the seasoned turkey mixture from Step 1 into 6 equal portions and gently form each into a patty about 3/4-inch thick—handle them as little as possible to keep them tender. Heat a large skillet over medium-high heat until it's hot, then cook the patties 2-3 minutes per side, flipping only once halfway through. Work in batches if needed to avoid overcrowding the pan, which prevents proper browning. The patties are done when they reach an internal temperature of 165°F and are golden brown on the outside.
