Skinny Breakfast Sausage

Skinny-Breakfast-Sausage

You won’t find any nitrates or artificial ingredients in this sausage recipe, only lean ground turkey and plenty of spices. Try this sausage with our delicious homemade biscuits.

Skinny Breakfast Sausage

Skinny Breakfast Sausage

Yields: 8 servings | Serving size: 1 sausage patty | Calories: 85 | Total Fat: 4 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 45 mg | Sodium: 53 mg | Carbohydrates: 0 g | Dietary Fiber: 0 g | Sugars: 0 g | Protein: 10 g | SmartPoints: 2 |

Ingredients

  • 1 pound lean ground turkey or chicken, (hormone and cage free recommended)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried sage
  • 1 teaspoon crushed red pepper flakes (more or less to taste)
  • 1 teaspoon dried oregano
  • Kosher or sea salt to taste

Directions

Combine all ingredients in a large mixing bowl. Make sausage patties to desired size and thickness. I usually get about 8 patties. Uncooked patties can be frozen up to one month.

Add patties to a large nonstick skillet and cook on medium heat until brown on both sides and cooked through.

http://skinnyms.com/skinny-breakfast-sausage/

28 Comments on "Skinny Breakfast Sausage"

  1. Shanna  October 3, 2012

    Your "pin" isn't working.

    Reply
  2. Jessica Mahanay  April 23, 2013

    the biscuit link isnt working 🙁

    Reply
  3. Cindy  June 9, 2013

    This was DELICIOUS. Just made it for a breakfast celebration with my boyfriend and I don't think I'll ever go back to store bought sausage. Yum!

    Reply
  4. Cary  July 23, 2013

    this is just what I needed!!

    Reply
  5. Jacki  August 2, 2013

    I can't wait to try this with your buttermilk biscuits! Thanks! Do you have any ideas for a lower fat country gravy to go with the sausage biscuits?

    Reply
    • Skinny Ms.  August 3, 2013

      Jacki, You must be from the south? Me too. 🙂 Sure, I would recommend using almost any unrefined flour, canola oil, and 2% milk. Since the flour will act as a thickening agent, it doesn’t have to be a specific type. Here are a few choices that would taste best (although the taste won’t be exactly the same as using white flour):
      White Whole Wheat
      Almond Flour
      Quinoa Flour
      Cornstarch
      You can also combine cornstarch with one of the flour types.

      Reply
      • Jacki  August 15, 2013

        Thanks!! Actually I'm from Washington/Oregon!! But we sure love our sausage, biscuits and gravy for breakfast 🙂 I will experiment and see what I can come up with!

        Reply
        • karen from oregon  March 8, 2014

          Jimmy Dean Turkey Sausage. Makes excellent lower fat biscuits and gravy.

          Reply
          • Karen  March 8, 2014

            Oh, and this sausage recipe.too. just might be a little bit kind of heavy handed on the pepper flakes. LOL. I didn't mean to imply that Jimmy Dean was better. I happen to love this recipe with just a little less of each of the seasonings.

  6. Anne  September 14, 2013

    do I need oil in the pan to cook them?

    Reply
    • Skinny Ms.  September 16, 2013

      Anne, I don’t use oil but you certainly can if not using a non-stick skillet. Just lightly oil the skillet with canola or coconut oil. You can also use a non-stick spray.

      Reply
  7. Jenifer  September 16, 2013

    Can these be cooked, then frozen and reheated?

    Reply
    • Skinny Ms.  September 16, 2013

      Jenifer, I suppose that would work. I freeze my patties, thaw, then cook them.

      Reply
  8. Teri  December 29, 2013

    Made these today and thought they were yummy. Hubby thought they were a teeny bit too spicy, so I'll cut back to a 1/2 tsp. of crushed red pepper flakes next time. ( I like spicy so I thought they were just fine.) 😉 Made the sausage patties into breakfast sandwiches using liquid egg whites, low fat cheese and whole wheat English muffins. We each ate one, then I wrapped the rest and froze them for later. YUMMY.

    Reply
    • GaleCompton  December 30, 2013

      Teri, Great idea! Thanks for the tip. 🙂

      Reply
  9. Sue  October 23, 2014

    This can also be made "Italian" by adding crushed fennel seeds. It's really yummy.

    Reply
  10. Mari  July 1, 2015

    Are we talking ground sage or rubbed? Thanks.

    Reply
    • SkinnyMs  July 2, 2015

      We used ground sage, but you can also use rubbed. Just increase the measurement to 1 1/2 teaspoons, as rubbed sage is not quite as aromatic as ground.

      Reply
      • Mari  July 8, 2015

        Thanks….trying these today.

        Reply
  11. Carol LeBoeuf  September 24, 2016

    Could I use boneless, skinless chicken breasts that I’ve grounded up in the food processor instead of the store-bought ground chicken or turkey?

    Thanks for this recipe!

    Reply
    • Nichole  September 24, 2016

      Great question, Carol!

      Yes, you can use home ground chicken or turkey!

      Reply
  12. Kathy  November 7, 2016

    How much salt do you suggest?

    Reply
    • Nichole Furlong  November 7, 2016

      Hi Kathy,

      About 1/2 a teaspoon of Kosher or sea salt.

      Reply
  13. Kerry  November 22, 2016

    I am looking forward to making this. How lean should the turkey be? 93% or 99%?

    Reply
    • Gale Compton  November 23, 2016

      Kerry, Definitely 93%. It needs a little fat for taste. 🙂

      Reply

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