80 Reviews of Turkey Breakfast Sausage Patties

From: Tara 66

On Apr 21, 2007

I make this recipe so much, I made a blend of the spices so when I need to make it I just add 2 1/2 T. of the blend rather than getting out 11 different spices every time.

From: Innisfree

On Feb 2, 2005

Very nice balance of seasonings. Next time I may cut the salt a little bit, but other than that I wouldn't change anything. The next day, I combined my leftover sausage with ground beef, bread crumbs, egg, and a little parsley and made some terrific meatballs.

From: RéeLani

On Mar 18, 2005

I'm so excited!! Homemade turkey sausage...no more paying big bucks for this treat! I agree that I might cut the salt a bit in the next batch (there will definitely be a next batch) but otherwise I'm very happy. My sweet BF hasn't had a taste yet but was fascinated when I told him about this and how good it was. Oh yeah...we're going to be munchin' on some sausage with a lot less guilt! Thanks.

From: bullwinkle

On Aug 20, 2006

First time I have made sausage. This had a nice flavor. Next time I will use a different fat content ground turkey instead of 98% lean. The 98% made it a little dry but it still had a nice flavor. Thanks Picholine. Bullwinkle

From: Merry Cook

On Nov 28, 2007

This is a real 5 star recipe and than you sooo much for posting it !! I think some of the revews here about too much salt might be because some turkey processors put "juices" in with the meat which may have salt. I used 1 teaspoon of salt in my mixture and it was just right, so you may want to cook up a teaspoon of your ground turkey before adding the spices. I mashed my turkey with the spices and let it sit in the fridge overnight and it was perfectly seasoned. I also added 1/4 teaspoon of smoked paprika and 1 tablespoon of good olive oil to the mix, and for the fennel seeds I ground thoes in a pepper mill so that there wouldnt be hard bits in the sausage. I think next time I will leave out the cloves (personal preference). I think the little bit of olive oil helped to keep he meat moist (it was not oily at all) and it helped to develop the flavors from the herbs & spices as some of them are not water soluable. Next time I will add some parsley just because I think it sounds good Thanks again for an outstanding recipe!!!

From: FoodExplorer

On May 21, 2007

I've been making these for a while but forgot to rate them--they're fabulous! I use this spice mixture for the sausage patties, but I also use it to flavor my ground turkey to put on pizza; it makes a great recipe either way. I usually use 1/2 tsp. salt and find it perfect, and if I don't have sage, I substitute the same amount of marjoram. Letting the flavors sit and meld together really is worth the time, but even an hour or so will work if people come up on this recipe right before mealtime. Thank you for a great recipe!

From: Koechin (Chef)

On Apr 14, 2006

Very good recipe! I have to cut back on the sage though. It overpowered it. Will make this a must in my freezer. Ingrid/koechin

From: Chris from Kansas

On Jun 20, 2005

Wow! I'm impressed. These turned out really great! I used about 1/2 the salt and pepper(s) and the flavor turned out perfect for my tastes. I made up an egg in my egg ring after cooking the sausage and ate it all on a toasted english muffin with some maple syrup. Kind of like McDonald's McGriddle. It was mighty fine. I will definitely make these again and again. Thanks for posting!

From: Northwest Lynnie

On May 31, 2005

My 2nd try at this review... Wonderful flavor, Picholine! I doubled the recipe to serve on Mother's Day. Due to circumbstances, I omitted the fennel seeds, quartered the amount of salt, and used hot smoked paprika and chipotle chili powder for the cayenne. I also added 1 Tbsp. each brown sugar and peanut oil, and an egg. It was a recipe all of us could enjoy, including my dietary-restricted mom. Thank you so much!

From: Foody29

On Sep 12, 2005

Thanks Picholine for a great recipe.. I dont eat beef very often, so this was ideal for me. Ate and froze some. Didn't have fennel seed so I used anise seed same flavor. Would cut the salt in half next time, and there will be many more next times. Thanks again!!