Homemade Italian Turkey Sausage Recipes

Steps:

• Add oil to skillet and turn heat to medium.
• In a bowl, combine turkey, salt, pepper, garlic powder, fennel/caraway/celery seeds, crushed red pepper, and poultry seasoning.
• Mix with fingertips until well incorporated.
• Add turkey mixture to skillet and cook until well done and aromatic.
• Drain sausage and set aside.
• Use as desired.

Steps:

• Combine all ingredients until well mixed.
• Cover and refrigerate overnight.
• Shape into 8 patties.
• Cook in a skillet coated with nonstick spray about 3 minutes each side, meat thermometer should read 165 degrees.
• You can also crumble the turkey into the skillet for crumbled sausage.

Steps:

• Prepare the smoker. In a large mixing bowl, add the turkey. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the turkey with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used to grind the meat. Stuff half of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining into 3 (1/2 pound) patties. You can either use the sausage fresh or smoke the sausage. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place sausages on the preheated grill. Grill until browned and cooked through, turning occasionally, 10 to 16 minutes. Your cooking time will depend on your grill and how close the sausages are to the heat. An instant-read thermometer inserted into the center should read 165 degrees F (73 degrees C) for well done.
• Meanwhile, heat sun-dried tomato oil in a skillet over medium heat. Add red onion, bell pepper, and sun-dried tomatoes. Saute, stirring occasionally, until veggies are tender-crisp, 3 to 4 minutes. Drizzle balsamic vinegar over the veggies, then sprinkle with basil, oregano, salt, and pepper; stir until well combined.
• Place turkey sausages in the rolls and evenly distribute the vegetable mixture over the top.

Steps:

• Crumble turkey into a bowl. Add the remaining ingredients; mix well. Cover and refrigerate overnight. Shape into eight patties. In a nonstick skillet coated with cooking spray, cook patties over medium heat until no longer pink and a thermometer reads 160°.

Steps:

• Combine all ingredients an mix thoroughly.
• Shape into patties, links, or crumble into skillet and brown over medium heat.
• Mixture may be made in advance up to 36 hours and let sit in the refrigerator to absorb the flavors, or can be shaped and frozen until ready to use (do not re-freeze previously frozen ground turkey). Thaw in the refrigerator.

Steps:

• Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.
• In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
• Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
• Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.

Steps:

• In a bowl, combine the turkey, garlic powder, fennel seed, sugar, salt, oregano and pepper. Cover and refrigerate for at least 8 hours or overnight. Shape into eight patties. Cook in a nonstick skillet coated with cooking spray for about 3 minutes on each side or until a thermometer reads 165°. Or crumble turkey into a nonstick skillet coated with cooking spray. Cook and stir for about 4 minutes or until meat is no longer pink.