Homemade Turkey Breakfast Sausages
When we moved from Florida to Australia, I quickly found that there are many grocery items that could not be purchased here. One of those was breakfast sausages. What they call sausages here are more like hot dogs. Not exactly appetizing for breakfast.
That’s why I came up with this recipe. It took several tries before I got the seasonings right, but this is as close as I could get to the turkey sausages we used to buy in America.
This recipe makes a lot, and can be cooked and frozen. When ready to serve, just microwave the number of sausages you want for 30 seconds to 1 minute.
These homemade turkey sausages are healthy and since you make it at home with your fresh ingredients, you can feel good about eating them. No preservatives or mystery ingredients. 🙂
Minced Turkey
Sausage Mixture – Minced Turkey and Sausage Spice Blend
Homemade Turkey Breakfast Sausages
Ingredients
4 teaspoons ground sage
2 teaspoons salt
1 teaspoons black pepper
1 teaspoon white pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon rosemary
3 dashes ground cloves
2 tablespoons brown sugar
2 pounds ground turkey
Instructions
Mix all ingredients in a large bowl.
Form into patties, links or place in muffin tins - half full.
Bake 10 minutes at 400 degrees F.
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This goes well with my Home Fried Potatoes recipe.
7 oz. macaroni (uncooked)
1 can celery soup
1 can mushroom soup
1 small jar pimentos (optional)
4 oz. mushroom pieces
1 small onion, chopped
2 c. milk
1/2 lb Velveeta cheese diced
1/4 c. green pepper diced
2 c. ham, chicken or turkey, cooked and chopped
1 can water chestnuts, sliced
Combine all ingredients. Place in buttered 3 quart or 9×13 inch pan. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Preheat oven to 350. Bake one hour.
8 Servings
1 can condensed cream of chicken soup
1 can sliced mushrooms
1/4 tsp Worcestershire sauce
1 6-oz can diced chicken or turkey
1/2 cup packaged stuffing mix
Combine 1 can condensed cream of chicken soup, 1 can sliced mushrooms (drained), 1/4 tsp Worcestershire sauce in 1 qt baking dish. Add 1 6-oz can diced chicken or turkey. Sprinkle with 1/2 cup packaged stuffing mix for poultry. Bake at 375 for 25 minutes or until bubbly hot. Or bake in individual serving sized baking dishes for 20 minutes.
1 large onion, thinly sliced
2 turkey thighs (about 2 lb), skin and excess fat removed
1 can (16 oz) whole cranberry sauce
1/2 cup salt-free Southwestern chipotle marinade (we used Mrs. Dash)
PREPARATION
1. Place onion, then turkey thighs in a 3 1/2-qt or larger slow-cooker.
2. Stir 1/2 cup cranberry sauce and 1/4 cup chipotle marinade in small bowl until blended. Spoon over thighs to coat.
3. Cover and cook on low 8 to 10 hours until turkey is tender. Remove turkey thighs to cutting board. Cut meat in large pieces from both sides of each thigh bone and slice.
4. Remove onion from cooking liquid with slotted spoon; discard cooking liquid. Microwave remaining cranberry sauce and chipotle marinade about 2 minutes until melted. Stir in onion and spoon over turkey.
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