Did you know it’s this easy to make your own sausage at home? Seriously! All you need is seven ingredients – ground turkey, and plenty of spices – no need for nitrates or artificial ingredients in this Skinny Breakfast Sausage recipe. Because we don’t add and excess fat or unnecessary fillers, you can have a sausage patty that only clocks in at 85 calories and 4 grams of fat per serving. How great is that?
This sausage is perfect on its own as an accompaniment to eggs in a traditional breakfast. Or, whip up a batch of our delicious homemade old-fashioned buttermilk biscuits. Pairing the two together is a great option for on-the-go breakfast sandwiches, too.
Forming Your Patties
Before we move on to the best ways to cook this Skinny Breakfast Sausage, we want to talk briefly about forming the patties. Anytime you’re handling ground meat – whether you’re making meatballs, burgers, or sausage patties – it’s always best to avoid over-handling them. Even lean meat has some fat content, and that fat can break down if it’s over worked. The end result would be dense patties, which can have an unpleasant texture.
It’s best to add all the spices to the ground turkey before mixing it all together. I like using my hands to avoid overmixing, but you can also give it a quick paddle in a stand mixer. Then, I rinse my hands under cold water before forming the patties. This reduces their temperature ever so slightly, keeping the fat from melting.
Once the patties are formed, pop them into the refrigerator for at least 10 minutes to cool them down. The colder the fat is, the better the patties will cook!
Cooking Skinny Breakfast Sausage
When it comes to cooking sausage, many people wonder if you need to add extra oil to the pan. It really depends on the type of pan you’re using. We almost always use nonstick pans or cast iron skillets because you rarely have to add any extra oil to that type of material. If your sausage does stick, you might not be preheating your pan well enough. Starting your sausage in a hot pan is always the best way to keep it from sticking.
Another option is to bake the sausage patties in the oven. I like baking them in a 400 degree F oven for 15 to 20 minutes, flipping halfway. You can bake them at a lower temperature, but they won’t brown as nicely. A quick pop under the broiler will do the trick, though, if they’re not browned enough for your liking.
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 (Freestyle): 2 |
- 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
- 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.