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Turkey Sausage Patties with Pepper, Fennel and Sage

December 07, 2014


For those of you who aren’t tired of talking turkey yet, these peppery turkey sausage patties, with their hits of fennel and sage, are perfect for breakfast or brunch. They’re also gluten free, yeast free, dairy free, and Paleo! Eat them as a side to pancakes, or slide them between two slices of your favorite bread along with eggs and smoked Gouda.

I like to double or even triple the batch and keep a supply of patties in the freezer; you can toss them on the griddle frozen with no need to thaw first.


  • 1 1/2 pounds ground turkey
  • 2 tablespoons fresh sage, snipped
  • 2 teaspoons sea salt
  • 1 teaspoons ground black pepper
  • 2 teaspoons ground white pepper
  • 1/4 teaspoons red pepper flakes
  • 2 teaspoons fennel seeds
  • 1 teaspoons garlic powder
  • 3 tablespoons onion powder


  1. In a large bowl, mix all ingredients together with fork or hands until well blended.
  2. Using hands, form golf ball-sized amounts of meat mixture into patties.
  3. Cook immediately on a hot griddle, approximately 5 minutes per side, until done through. Or freeze raw in an airtight bag or container (use squares of wax or parchment paper between patties to keep them from sticking).

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