Turkey Breakfast Sausage Links (Printer-friendly)

Savory, juicy turkey links seasoned with sage, thyme, and smoked paprika. Ready in 30 minutes for a protein-rich breakfast.

# What You'll Need:

→ Ground Meat

01 - 1 lb ground turkey, preferably 93% lean

→ Seasonings & Flavorings

02 - 1 ½ tsp kosher salt
03 - 1 tsp ground black pepper
04 - 1 tsp dried sage
05 - 1 tsp dried thyme
06 - ½ tsp dried rosemary, crushed
07 - ½ tsp smoked paprika
08 - ½ tsp garlic powder
09 - ½ tsp onion powder
10 - ¼ tsp crushed red pepper flakes (optional)
11 - 1 tsp brown sugar (optional)

→ Binder

12 - 2 tbsp cold water

# How to Prepare:

01 - In a large mixing bowl, combine ground turkey with all seasonings and brown sugar if using. Mix gently until thoroughly combined; do not overwork the meat.
02 - Add cold water and mix just until incorporated; this helps keep the sausages juicy during cooking.
03 - Divide the mixture into 12 equal portions. With damp hands, shape each into a compact sausage link about 3 inches long.
04 - Set a large nonstick skillet or cast iron pan over medium heat. Lightly oil the surface if desired.
05 - Cook the turkey sausage links in batches, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F, about 10-12 minutes.
06 - Drain on paper towels if needed and serve hot alongside eggs, pancakes, or on a breakfast sandwich.

# Expert Advice:

01 -
  • You control exactly what goes into your morning protein, no mystery ingredients or fillers
  • These freeze beautifully, so Sunday prep means breakfast is handled for weeks
  • The seasoning blend hits that perfect breakfast spot, herby but not overwhelming
02 -
  • Turkey sausage behaves differently than pork, it will not release as much fat so you may need a tiny bit of oil in the pan
  • Over mixing makes these dense and rubbery, mix until combined then stop immediately
  • The internal temperature matters more than the browning, use a meat thermometer if you are unsure
03 -
  • Keep a bowl of water nearby to dip your hands while shaping, the meat will not stick to damp fingers
  • Let the shaped links rest in the fridge for 30 minutes before cooking if you have time, they hold their shape better

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