Homemade Turkey Sausage photo courtsey of petitshoo/flickr
In this corner we have Michael Thurmond’s Turkey Sausage patties from the 6 week makeover recipe book….bum bum…
Micheal Thurmond’s Turkey Sausage Patties
1 lb lean ground turkey
1 tsp cumin
1 tsp cayenne
1 tsp garlic powder
1 tsp ground black pepper
1 tsp paprika
1 tsp oregano
1/2 cup chicken broth (preferably low sodium, fat free bouillon)
Combine turkey and dry spices in a large bowl. Mix together thoroughly. Add chicken broth and mix well. Let stand for 15-20 minutes.
Form turkey into 8 patties approximately 3/4 inch thick. Cook in a non stick skillet over medium heat for 7-8 minutes on each side or until thorougly cooked.
and in this corner we present Zonya Foco’s Homemade Turkey Sausage…bum..bum..bum….
Zonya Foco’s Homemade Turkey Sausage Recipe. (16 count)
2 pkgs extra lean ground turkey breast*
1 tsp black pepper**
1½ tsp dried sage
1½ tsp dried thyme
1½ tsp dried rosemary
1/4 tsp red pepper flakes**
1/4 tsp tsp cayenne**
10 grinds fresh ground pepper**
3/4 tsp salt
1 T oil (canola or olive)
3/4 cup applesauce, unsweetened
Mix ingredients together very thoroughly.
Use your hands if necessary. (Wash them fi rst!)
Divide the sausage mixture into 4 equal portions in the bowl.
From each portion, make 4 (small batch) or 12 (large batch) 2″ balls.
Place each ball in the center of a paper square.
Fold the square up from the bottom, the sides and then the top.
This will flatten the ball into a patty.
Put 4 to 8 patties each in a resealable freezer bag and freeze.
To cook:
Coat a large nonstick skillet with cooking spray. Place over medium-high heat.
Unwrap frozen patties (no need to thaw) and place in skillet.
Cook patties 6 minutes on each side (less if not frozen) until no longer pink
inside. (Do not overcook or they will be dry.)
Serve with scrambled eggs and toast.
*If grinding turkey yourself, use either cutter for fine or coarse sausage,
depending on which you like best.
**Four types of pepper are used to enhance flavor.
Rather than let it be raw in the freezer I cooked both batches up and then put ‘em in the freezer. They’ve held up well to the nuke and run test swimmingly. Micheal Thurmond’s version was a little dry, but very flavorful and consistent with the flavor. Although they were both pretty easy to make and they’re totally different. Zonya’s starts off sweet and then climbs into a slow burn, that might be because I don’t actually measure and I eyeball it…and there might have been an extra dash of the cayenne. Still, it was really good and held the moisture, probably because of the applesauce.
And the winner is……………………..Zonya! The flavors were completely different, but the moisture sealed the deal!
Do you have a great turkey sausage recipe I should try? Or another suggestion for a diet recipe smack down?
© Lyndi Lytle 2009
