For a couple of years we’ve been enjoying a single breakfast sausage most mornings. Trying to make it more healthy, but not giving up the pork aspect altogether, we’ve settled on a mixture of half ground pork and half ground turkey. Delish.
For the longest time we ate Costco’s all pork breakfast sausage, which comes from a distributor in San Diego. If you go outside of SoCal, you’ll find different branded sausage at Costco. I’ve been trying to find more healthy alternatives, though, and at first I tried making sausage patties with all ground turkey. We just didn’t get the flavor and texture we were looking for, so after going back to Costco’s sausage for some months I decided to give it another try. This time with the half and half mixture and more spices. I’ve been making this for about 3-4 months now, and we’re very happy with the results. One of these times I’m going to use slightly more turkey than pork.
The spice mixture started out as one from my friend Sue, who now lives in Colorado. Sue’s mild turkey breakfast sausage had great flavor, so I went with her combination, but just used a bit more.
Here’s a little triptych at left of how I do it:
(1) all the meat goes into a big bowl
(2) the seasonings are sprinkled all over – do NOT just throw it into one little pile – it will never get mixed in well enough – trust me on this
(3) mix it up and separate those spices as much as possible
(4) use a cookie scoop (or a spoon) to make really large 2-tablespoon-sized balls, approximately, and roll them, then flatten carefully
(5) On a metal sheet lined with waxed paper (or foil) place the patties a hair’s breadth apart, stacking 2 layers with waxed paper in between layers
(6) place tray on a flat surface in the freezer and allow to freeze solidly for about 3-4 hours
(7) remove from freezer and gently pry the patties off the waxed paper and place in Ziploc freezer bags (the quart size will hold about 16 or so of them). Seal up and replace bags in the freezer.
Below is a photo of them during the freezing process. I balance the cookie sheet on several items in the freezer so they’re almost level – and not touching the top rack, obviously. Can you tell my freezer if pretty darned full? I make a double batch of these each time (2 pounds each of turkey and pork) and they keep just fine for a couple of months in the freezer.
When you’re ready to have some, remove the number you want from the freezer bag and slowly (on a low setting) microwave/defrost them for about a minute until they’re defrosted. Do not “cook” them in the microwave – once you actually start to cook them in a frying pan, they’ll cook unevenly if they were partially cooked in the microwave and will tend to dry out.
The only advice I have – don’t over cook them – if you make these you’ll learn how quickly these cook and to remove them just when they’re done. They go from tender and juicy to dry and firm (and not very tasty) in a jiffy.
What’s GOOD: we like everything about this combination. We feel a little bit healthier because we’ve cut out half the pork, but with some in it, it still has all the pork flavor I’m looking for. I really like the subtle mixture of spices – be sure to sprinkle the red chili flakes all over the bowl – they’re potently hot – I speak from the voice of experience here.
What’s NOT: nothing, really. It’s a bit of a nuisance to make, but you’ll have enough to last awhile. Or make a double batch like I do.
* Exported from MasterCook *
Pork & Turkey Breakfast Sausage
Recipe By: Adapted from my friend Sue, from a friend of hers
Serving Size: 30
1 pound lean ground turkey — (a mixture of light and dark meat)
1 pound ground pork — (not seasoned, just plain ground pork)
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon freshly ground black pepper
3/8 teaspoon dried marjoram
1/8 teaspoon red pepper flakes
1/8 teaspoon ground cloves — rounded
1. Place ground pork and turkey in a mixing bowl. As you add the seasonings, sprinkle them all over the meat, which makes it easier to distribute it when you mix it in.
2. As gently as possible mix in the herbs and form into individual patties (about 2 T each and use a cookie scoop if you have one) and place on a waxed-paper lined sheet pan. You can cook them at this point, but I freeze the whole batch. So, freeze them, then remove from waxed paper and store in a Ziploc freezer bag. To defrost, remove and use a low setting to defrost in microwave or place them in the refrigerator the night before you want to prepare them.
3. Fry the patties over low heat (they cook quickly and will dry out if cooked over high heat). When frying them, add just a little jot of canola oil to the pan if desired.
Per Serving: 62 Calories; 4g Fat (62.7% calories from fat); 6g Protein; trace Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 161mg Sodium.