Turkey Breakfast Sausage
All it takes to produce a great low salt turkey breakfast sausage is to:
- Eliminate any added sodium and
- Tweak the flavor by using fresh, high quality spices.
In most cases, salt is added to sausage recipes as a flavor enhancer.
If we can eliminate the salt without reducing the flavor, we are in a win-win situation. Our hearts will thank us for it.
This favorite from my health conscious sausage making friends will be sure to please anyone watching their sodium intake. It has the added benefit of being low in fat because it is made with turkey.
- 5 lbs turkey, white and dark meat, include 10% skin
- 1 tablespoon ground dried thyme
- 1 tablespoon ground dried marjoram
- 2 tablespoons rubbed sage
- 2 tablespoons ground black pepper
- 2 teaspoons liquid smoke
- 1 cup ice water
- Trim the turkey and skin, cut it into 1 inch cubes, and grind it through the medium plate of your meat grinder.
- Combine and mix all the spices and the liquid smoke with the 1 cup of ice water in a container.
- Pour the spice and water combination into the ground turkey and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
- Make the sausage into patties or form into logs and freeze.
This sausage should be cooled as soon as it is done. It can be kept in the refrigerator for 2-3 days or in the freezer for up to 3 months.
Make sure all the spices you use for this recipe are as fresh and flavorful as possible. Grind the pepper just before adding it to the spice mix.
If you choose to leave out the liquid smoke, you can add 1 1/2 teaspoons of ground allspice to the spice mix for an extra flavor enhancement.
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