Breakfast Turkey Sausage Patties

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Today I made 10 pounds of turkey sausage patties. Yes, 10 pounds! I usually buy ground turkey in bulk at my local bulk store and lately it is all the rage here at our breakfast table. I know you think that making 10 pounds is a bit much, however, it is a huge time saver when you buy foods that aren’t pre-made and prep them in bulk. It took me a little over an hour and a half to season, shape and cook the patties. That being said, we have enough to last us (hopefully) three weeks. I have growing carnivore-loving boys in the making.

Why make your own?
Most prepackaged sausages that you buy in the market, whether it’s turkey, pork, or chicken, usually have added sugars and some other questionable ingredients. I’m taking the extra time to make it myself, flavor it to our liking, avoid some of the junky ingredients, save money and time. It’s a win-win all around. I’ve provided my own sausage “rub/mix” for you but feel free to add, or replace spices and herbs to your liking.

Tips for making the perfect patty
1. Ground lean meats can dry out quickly. If you are afraid you will over cook them, a simple trick would be to add a fatty meat to the lean meat. This is what I like to call an insurance policy on your patties. Add a quarter pound of ground pork to every pound of the lean meat. This will add flavor, texture and extra fat to keep your burgers from drying out.

2. When shaping your turkey sausage patty, roll the ground meat into a ball. Smash gently with the palms of your hand. Then, begin to use your thumbs to gently press from the center of the patty to make it all the same thickness, all the while turning it counter clockwise in your hand (because I’m a righty. You can turn it anyway you want) to keep the edges from cracking. Use fingers to pinch cracks closed. Put a small intention in the center to keep the patty from doming while it cooks.

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3. For the love of salt and pepper, please do not smash the patties while cooking.The fat content is low and you are squeezing out all the delicious meat juices. Just don’t do it. No matter what you’ve seen on TV. Although, I will encourage you to scrape those glorious brown bits off after each batch. It is a weakness of mine to scrape it clean with my spatula and eat them straight away. I have the burns on my hands and tongue to prove it.

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The reviews from the judges

E-Man loves it and eats it every morning with a banana. He’s my little cave boy.

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ABC (A.K.A. Sir Picky Pants) did not want to take a picture, however, he did release a statement. ” Mommy, this turkey burger (he calls anything round a burger) is delicious! It has just enough salt and pepper to make it taste perfect. May I have another?”

This has been approved by the Board of Carnivores & Picky Pants Alliance.

You’re welcome.

Turkey Sausage Patty Rub/Mix Ingredients:
10 tsp. kosher salt
5 1/2 tsp. granulated garlic
5 tsp. onion powder
5 tsp. paprika
4 tsp. dried sage
3 1/2 tsp. dried ginger, leveled
3 tsp. cracked black pepper
2 tsp. dried parsley
1 tsp. ground coriander

Directions: add all ingredients into a small bowl. Mix well.

Turkey Sausage Patties Recipe
2 lbs ground turkey, chicken, or pork
2 tsp. turkey sausage rub (recipe above)

Directions:
1. Heat a large skillet or griddle to medium/high heat.
2. Add all ingredients into a large bowl, mixing with your hands until well incorporated.
3. Shape into patties and cook on griddle or pan until meat reaches 160 degrees or juices run clear.

* Any leftovers can be placed in large freezer bags and kept frozen.

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