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This recipe for homemade maple turkey sausage may be low in calories but it's definitely BOLD in flavor! Real maple syrup, sage and thyme transform this lean protein into a healthy breakfast sausage that also tastes amazing.
Once you make turkey sausage from scratch the easy way, you'll never buy it from the store again!
Homemade sausage served with a side of eggs and sourdough toast or pancakes, now that's what we call the ultimate farm fresh breakfast!
Sometimes the pre-made maple breakfast sausage you buy at the store can be heavy on the spices or artificial maple flavor.
With this recipe, you've got the perfect level of seasonings along with REAL maple syrup. None of that fake stuff!
Nothing beats the flavor you get when you combine freshly ground meat with herbs and spices and cook it up to perfection, just the way YOU like it.
This maple turkey sausage can be formed into individual breakfast patties or the mixture can be browned in a skillet and added to other recipes such as a breakfast casserole.
What is maple sausage made of?
- Ground turkey - Ground turkey comes in different percentages of fat to protein ratios. Feel free to use whichever one you prefer. The higher the fat content, the more moist and flavorful the breakfast sausage will be.
- Maple syrup - Maple syrup gives the sausage that sweet flavor we all expect when it comes to this aromatic breakfast sausage.
- Spices - The fall flavors of ground sage and thyme compliment the sweetness of the maple syrup. The right seasoning is the real secret to making plain sausages taste better!
Here are ways to modify the recipe if needed.
- Instead of ground turkey, you can use ground chicken or ground pork.
- Fresh herbs can be used instead of dried herbs. Use 1 tablespoon of fresh herbs to replace 1 teaspoon of dried herbs in recipes.
Equipment needed
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A cast iron skillet is perfect for cooking sausage on the stove but you can use any heavy skillet you have.
How to make it
How do you cook maple sausage on the stove? It's quick, easy and the stovetop is the method we prefer.
Mix the ground turkey, maple syrup, herbs and spices until fully combined. Divide the mixture into 6 equal portions and form into patties.
TIP: Ground turkey can be somewhat difficult to work with as it tends to become sticky as it is mixed. When forming the patties, lightly wet your hands with water to help prevent the mixture from sticking.
Heat the skillet over medium heat with a small amount of oil. When the skillet is hot add the patties making sure there is space between them.
Allow the patties to brown on the first side for 7-8 minutes. Adjust the temperature of the burner if needed to prevent burning.
Turn each patty over and use the spatula to press and flatten the patty in the skillet.
Continue cooking the patties over medium heat until the meat is fully cooked, 7-8 more minutes.
A digital food thermometer should read at least 165°F (74°C) when inserted into the center of a patty.
How to store it
Leftover maple turkey sausage patties can be stored in the fridge for up to 4 days.
The patties can be frozen while they are still raw or after they are cooked to make busy mornings a little easier!
To freeze the raw patties, place them onto a parchment lined baking sheet and place in the freezer until frozen solid. Transfer the frozen patties to a freezer-safe container with wax paper separating them, for up to 3 months.
Cooked patties should be cooled completely, separated with wax paper and placed in a freezer-safe container for up to 3 months.
More easy breakfast recipes
- sweet potato frittata with broccoli
- instant pot egg white bites
- sourdough biscuits
- overnight sourdough cinnamon rolls
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Maple Turkey Sausage
EQUIPMENT
INGREDIENTS
- 1 lb. ground turkey
- 1 tablespoon maple syrup
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon cracked red pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
INSTRUCTIONS
- Mix the ground turkey, maple syrup, herbs and spices until fully combined. Divide the mixture into 6 equal portions and form into patties. When forming the patties, lightly wet your hands with water to help prevent the mixture from sticking.
- Heat the skillet over medium heat with a small amount of oil. When the skillet is hot add the patties making sure there is space between them.
- Allow the patties to brown on the first side for 7-8 minutes. If they are browning too quickly, turn the burner down to prevent burning. Turn the patties over and use the spatula to press and flatten the patty in the skillet.
- Continue cooking the patties over medium heat until the meat is fully cooked, about 7-8 more minutes. A digital food thermometer should read at least 165°F (74°C) when inserted into the center of a patty.
- Leftover sausage patties can be stored in the fridge for up to 4 days. See notes below for freezing instructions.
NOTES
- To freeze the raw patties, place them onto a parchment lined baking sheet and place in the freezer until frozen solid. Transfer the frozen patties to a freezer-safe container with wax paper separating them, for up to 3 months.
- Cooked patties should be cooled completely, separated with wax paper and placed in a freezer-safe container for up to 3 months.
PREVIOUS
Courtney says
Made these this morning! I used 99% lean ground turkey - I would maybe use a little fattier of a meat for more moisture next time but was still good. I used sugar free maple syrup. Wasn’t as maple-y flavor as I was expecting but just added a dollop more when eating. The dried sage in this was the real winner! I got about 10 patties from 1lb of ground turkey meat. I wonder if maple extract would work instead of syrup? Either way definitely making these again. Way more cost efficient and healthier without all the extra additives from premade ones
Vivien says
If you have not tried this recipe, what are you waiting for? It is easy to put together, and flavorful end-result. I didn't want to eat chicken sausages all the time, so I was motivated to try a turkey version.
I originally tried the sourdough recipes from this site. I thought if the sourdough recipes are this good, the non-sourdough recipes must be as good. I have tried the gumbo soup, french onion, and now the turkey sausage recipes.
Thank you, Amy!
Amy says
Thank you so much Vivien! 🙂