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Title: Turkey Breakfast Sausage
Categories: Breakfast Ground
Yield: 1 Servings
| 3 1/4 | lb | Turkey legs, deboned (do not skin or trim |
| Fat) | ||
| 1/2 | tb | Coarse kosher salt |
| 1 | tb | Ground sage |
| 1/2 | ts | Freshly ground black pepper |
| 1 | ts | Dried rosemary |
| 1/4 | ts | Ground ginger |
| 1/2 | ts | Dried oregano |
| 1/8 | ts | Cayenne pepper |
| 2 | tb | Water |
Work the turkey through a meat grinder, using the disc with the largest holes. Add the remaining ingredients to the ground turkey and mix thoroughly by hand. Form the mixture into patties, using about 1/4 cup for each. Preheat a medium nonstick fry pan over medium-low heat. Transfer the patties to the pan in batches. Cover and cook for about 10 minutes over medium-low heat, flipping the patties after 5 minutes, until they are brown and crusty on both sides. The turkey sausage will keep for up to 5 days in the refrigerator or for 6 months, uncooked, in the freezer.
YIELD: 12-14 sausage patties Recipe by: Homemade in the Kitchen