Homemade Italian Turkey Sausage

SUBMITTED BY: Joyce Haworth

"Pens Joyce Haworth from Des Plaines, Illinois, 'When the stores in my area stopped carrying our favorite turkey sausage, I was desperate! I went to the library for some books on sausage-making...and was surprised to learn how easy it is! We use this sweet spicy sausage on pizza, in spaghetti sauce, casseroles and breakfast patties.'"

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound lean ground turkey
2 teaspoons garlic powder
1 1/2 teaspoons fennel seed, crushed
1 1/2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper

READ REVIEWS (9)

DIRECTIONS

In a bowl, combine the turkey, garlic powder, fennel seed, sugar, salt, oregano and pepper. Cover and refrigerate for at least 8 hours or overnight. Shape into eight patties. Cook in a nonstick skillet coated with nonstick cooking spray for about 3 minutes on each side or until a meat thermometer reads 165 degrees F. Or crumble turkey into a nonstick skillet coated with nonstick cooking spray. Cook and stir for about 4 minutes or until meat is no longer pink.

Nutritional Analysis: One serving (1 patty or 1/4 cup of crumbles) equals 92 calories, 5 g fat (1 g saturated fat), 45 mg cholesterol, 347 mg sodium, 2 g carbohydrate, trace fiber, 10 g protein. Diabetic Exchange: 2 lean meat.

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REVIEWS

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Reviewed on Oct. 22, 2006 by Probey

I'll happily be the first to say this is the best turkey sausage I have ever made! I wanted to try it on the spur of the moment in sausage bread, but I didn't have any fennel seed so I substituted sage, dill, and cumin. It was still delicious! We won't be going back to the high-fat pork sausage anytime soon, and I plan on making it again following the recipe exactly now that I've purchased some fennel seed. Thanks!

8 users found this review helpful

Reviewed on Jul. 15, 2007 by BAKE HAPPY

This is really great. I now make my seasoning in bulk after putting them through a food processor. Ca make variations---hold the sugar and add red peppr flakes to taste for hot sausage or hold the sugar and add garlic and parmesan cheese for a nice tasting sausage. If fennel is not your thing substitute basil or another herb.

4 users found this review helpful

Reviewed on Jan. 4, 2008 by snowriter

This turned out great. I added sage, basil, and thyme to the mix as well. My spice grinder long ago bit the dust so I chopped the fennel to a powder using a hand chopper, which worked fine. Tasted better than any I've bought and so much healthier.

3 users found this review helpful

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