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Turkey & Apple Breakfast Sausage Patties

Homemade breakfast sausage is easier to make than you might imagine, as you’ll discover with this recipe from award-winning chef and cookbook author Bobby Flay. Leaner and more healthful than pork-based sausages, his patties feature ground turkey and shredded apple, which adds a hint of natural sweetness and helps the sausage stay moist. Lots of herbs and spices, including sage, thyme, red pepper flakes and nutmeg, give this sausage that classic breakfast sausage flavor. Be sure to refrigerate the meat mixture for at least 1 hour before shaping and cooking the patties so the flavors have a chance to meld.

Prep Time 25 minutes
Cook Time 10 minutes
Servings 8

Ingredients

  • 2 bay leaves
  • 1/4 tsp. red pepper flakes
  • 3 Tbs. chopped fresh sage
  • 2 tsp. chopped fresh thyme
  • 2 tsp. dry mustard
  • 1/8 tsp. freshly grated nutmeg
  • 1 apple, shredded on the coarse holes of a box grater (about 1 cup)
  • 1/3 cup (3 oz./90 g) unsweetened applesauce
  • 1 lb. (500 g) ground turkey (preferably dark meat)
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. neutral oil, such as avocado or canola oil

Directions

In a spice grinder, combine the bay leaves and red pepper flakes and grind to a fine powder. Add the sage, thyme, dry mustard and nutmeg and pulse to combine.

In a large bowl, combine the spice mixture, shredded apple, applesauce and ground turkey. Add 2 tsp. salt and 1 1/2 tsp. black pepper. Using your hands, mix until the spices and apple are evenly dispersed through the turkey. Cover and refrigerate for at least 1 hour or up to 8 hours to allow the flavors to meld.

Form the turkey mixture into 8 patties. Make a small depression in the center of each patty with your thumb and forefinger; this will help keep the patties flat as they cook.

In a large sauté pan over medium-high heat, warm the oil until it begins to shimmer. Add the patties and cook, turning once, until golden brown on both sides and just cooked through, about 5 minutes per side. Transfer to a paper towel–lined plate to drain. Serve hot. Makes 8 sausage patties.

Courtesy of Bobby Flay, Chef, Author and Television Host