Turkey Breakfast Sausage Patties

From: The Pancake Man

On Dec 21, 2008

I have been making this recipe for quite some time as we love it here. I bring it to work and get rave reviews. I must concur with Merry Cook, the salt content is right with unsalted turkey sausage; I tend to use low salt in my recipes too. I modify the recipe only slightly, I don't use the white pepper and it's perfect, not too spicy. Also, whoever said that it was very important to let sit in the fridge overnight, I too agree with that. One other thing I might add that will probably save you lots of money, is this: Look for the spices in bulk and if you can't find one (like I can't find fennel so easily here), then you might find bulk in ethnic stores. I buy fennel in the local India market here and it's much much cheaper.

From: colonial homeschool ma

On Dec 16, 2008

Yum! Finally a sausage you do not feel guilty eating (because you know all of the true ingredients!) The spice mix was worth the cost of investment. My kids even liked the spiciness.

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.