Ground Turkey Sausage Links
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 163.1
- Total Fat: 7.1 g
- Cholesterol: 71.1 mg
- Sodium: 91.9 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.1 g
- Protein: 20.4 g
View full nutritional breakdown of Ground Turkey Sausage Links calories by ingredient
Introduction
A low-sodium fresh sausage recipe, using ground turkey bought from the store. No case required! A low-sodium fresh sausage recipe, using ground turkey bought from the store. No case required!Number of Servings: 9
Ingredients
-
32 oz Turkey, Ground turkey, 93% lean
0.5 tsp Pepper, black
0.5 tsp Thyme, ground
0.5 tsp Dill weed, dried
0.5 tsp Granulated Sugar
0.25 tsp Cumin (ground) (by IVORYGRL1)
2 serving Egg white, large
2 tbsp Balsamic Vinegar
1 can or bottle (12 fl oz) Ginger Ale
Directions
2 pounds lean Ground Turkey
Put into large mixing bowl.
Use knife to cut raw meat into smaller chunks.
Add:
½ Teaspoon Black Pepper
½ Teaspoon Thyme
½ Teaspoon Dill Weed
½ Teaspoon Onion Powder
½ Teaspoon Sugar
Also add:
¼ Teaspoon Cumin
2 eggs, beaten
2 Tablespoons of Balsamic Vinegar
Stir around extra well with wooden spoon.
It’s recommended you use bare hands to fully
Massage the seasonings into the meat.
Cover bowl, chill in fridge for two to 24 hours.
Divide sausage into nine chunks, each weighing 4 oz.
Shape each 4 oz. section of sausage as desired (patty or link).
Wrap each section up in plastic cling.
(You may need to re-shape it slightly in the cling wrap)
Put in fridge or freezer, depending on how soon you’ll use it next.
OPTIONAL STEP: Soak in Ginger Ale (or beer, if you prefer)
When near ready to cook, put sausage in a pan and cover just enough
With some Ginger Ale. Let it soak for 20-30 minutes. (Not any longer.)
Put in oven at 400 degrees Fahrenheit.
Cook for 10 minutes, then flip them over. Cook another 7 or 8 minutes,
Or until they have reached 165 degrees Fahrenheit in the inside middle.
Serving Size: Makes 9 links (or 9 breakfast patties)
Number of Servings: 9
Recipe submitted by SparkPeople user ECHUCKLER.
Put into large mixing bowl.
Use knife to cut raw meat into smaller chunks.
Add:
½ Teaspoon Black Pepper
½ Teaspoon Thyme
½ Teaspoon Dill Weed
½ Teaspoon Onion Powder
½ Teaspoon Sugar
Also add:
¼ Teaspoon Cumin
2 eggs, beaten
2 Tablespoons of Balsamic Vinegar
Stir around extra well with wooden spoon.
It’s recommended you use bare hands to fully
Massage the seasonings into the meat.
Cover bowl, chill in fridge for two to 24 hours.
Divide sausage into nine chunks, each weighing 4 oz.
Shape each 4 oz. section of sausage as desired (patty or link).
Wrap each section up in plastic cling.
(You may need to re-shape it slightly in the cling wrap)
Put in fridge or freezer, depending on how soon you’ll use it next.
OPTIONAL STEP: Soak in Ginger Ale (or beer, if you prefer)
When near ready to cook, put sausage in a pan and cover just enough
With some Ginger Ale. Let it soak for 20-30 minutes. (Not any longer.)
Put in oven at 400 degrees Fahrenheit.
Cook for 10 minutes, then flip them over. Cook another 7 or 8 minutes,
Or until they have reached 165 degrees Fahrenheit in the inside middle.
Serving Size: Makes 9 links (or 9 breakfast patties)
Number of Servings: 9
Recipe submitted by SparkPeople user ECHUCKLER.