I started making this turkey breakfast sausage on a consistent basis after I realized that breakfast in our house consists of a lot of carbohydrates (read: sugar) and very little protein. Allergies to certain foods like dairy, soy and eggs can make it especially difficult to find breakfast fare that provides adequate protein.
While they do take some time to make, the recipe yields a large quantity which can be frozen and re-heated individually for a very quick and tasty breakfast. Serve with some fruit or some cereal and some "safe" milk and you'll have a delicious and more balanced breakfast. And starting your day off balanced is sure to make for a better day altogether!
Directions: 1) Heat the olive oil over medium high heat in a skillet. Add the onion and garlic and saute until the onion is tender. Remove from heat and allow to cool.
2) Combine the turkey, fennel seed, rubbed sage, salt, pepper and red pepper flakes in a medium bowl. Add the cooled onion and garlic mixture. Using your hands, mix the ingredients together. Measure 1/4 cup of the turkey mixture and form into a 1/4-1/2" patty. Continue until all of the turkey mixture has been formed into patties.
3) Preheat a large skillet coated with cooking spray to medium high. Working in batches, add the patties and cook for 5-6 minutes on each side or until the internal temperature reaches 170 degrees. Remove from the skillet and serve or cool and, in a freezer safe container, freeze for later use. Makes 15 patties. Note: To reheat, microwave on high for one minute per patty.
