I created this recipe so I can avoid buying the packaged maple sausages that my older son pines for. This summer while he’s been home from college he makes sure to remind me to pick up maple turkey sausages when I’m food shopping. At $5.99 a box (about 10 small sausages that he eats in one shot) I was finding this purchase a bit pricey.
The sausages I usually buy are not bad at all. They’re organic and from sources that practice sustainable and humane farming. It’s just that I prefer fresh-made over packaged food and I think it’s really important to eat fresh and locally sourced food as much as possible. Of course sometimes you just can’t or don’t have time to make everything from scratch. That’s where making large batches and freezing can come in handy, and you can easily do so with this recipe.
You can cook these sausages as round patties, or you can freeze them as links and then cut them up before cooking them in a skillet. To cook them as patties I use an ice cream scoop, drop one scoop in a preheated skillet, and press it down with the back of the scooper to flatten the patty.
For the links, I place sausage mixture along the long end of plastic wrap and roll the sausage into one long link. I wrap the ends up and place the links in the freezer. When you’re ready to cook them, unwrap the link and slice the link into smaller links using a sharp knife. You can also thaw the links for 10 minutes or so to soften them a bit.
We cook these until they’re starting to blacken, which means we turn the heat up to medium high to char the sides of each sausage patty or link. If you prefer you can cook them on a medium heat for a lighter browning. Either way, they taste great! I’m not a big meat-eater but I love the taste of these, especially the scent of sage and the flavor of the caramalized maple syrup.
Turkey Maple SausagesI use dark ground turkey meat for this recipe, but I imagine you can use white meat as well, and the same goes for chicken. These work well with pork also, or you can make a mixture of turkey, chicken, and/or pork. The instructions below are for patties or frozen links. You can freeze these raw and cook them up or cook them fresh and store for a few days in the refrigerator, or freeze for a few weeks. See the full post for the different ways to prepare, cook, and freeze them. You can easily double or even triple this recipe, cook some and freeze some. If you’re following SCD, substitute honey for maple syrup.
- 1 pound (454 g) ground dark turkey (or pork, chicken, or some combination)
- 1 tablespoon fresh minced sage
- 1 tablespoon maple syrup
- 3/4 teaspoon salt
- 1/8 teaspoon nutmeg
- Preheat a skillet on medium high heat.
- Place a few drops of high heat cooking oil or ghee in the skillet to prevent sticking.
- Add all the ingredients in a mixing bowl and blend well.
- Place each sausage patty or link in the skillet and cook for about 8 minutes on each side or until the sausage is cooked through and browned or blackened to your desire.
- Serve warm. Store sealed in the refrigerator for a few days or freeze for a few months.
Makes about 12 sausage patties or link pieces