Turkey Sausage

by Meat, Poultry

I made up some turkey sausage yesterday from 85/15 HEB chum ground turkey. I kept the salt at a minimum; but I upped the onion and garlic powders; added a lot of extra black pepper; and bumped the Cayenne.

Having enjoyed some success with home-made pork sausage, we decided to try it with ground turkey. I’m happy. I made this up; let it sit overnight in the fridge. Then this morning, I fried it up in bulk, rather than in patties. I tried a taco from it. Very good. There is plenty of room for personalizing this to your taste.

My main object was to reduce the sodium from what we’d find in a commercial product. It’s a challenge. Note the nutrition label. Thanks to the folks at VeryWell for that.


1 lb. Ground turkey (85% lean)
3/4 tsp Kosher salt
3/4 tsp ground black pepper
1/2 tsp cayenne, ground
1/2 tsp dried thyme
1/2 tbsp brown sugar (light or dark)
1 tsp red pepper flakes
1/4 tsp ground nutmeg


Combine all ingredients in large mixing bowl. Cover and refrigerate overnight or for 2 hours. Either shape into patties or fry up in bulk. Enjoy!