Spiced Turkey Breakfast Sausage with Ginger & Nutmeg

This turkey sausage recipe lets you control exactly what goes into your breakfast meat, skipping the preservatives and excess sodium found in store-bought versions.

Warm spices like ginger and nutmeg give it a cozy, almost holiday vibe, while sage and thyme add classic sausage flavor.

Mixing the spices in water first ensures they distribute evenly throughout the meat instead of clumping.

Form into patties and freeze in batches so you can pull out just what you need for weekend pancakes or weekday egg scrambles.

Chef’s Tips

• Mix the spice water into the ground turkey with your hands for the most even distribution; don’t be afraid to really work it
• Cook a small test patty first to check the seasoning and adjust salt or spices before forming the whole batch
• Freeze cooked patties separated by parchment paper squares so you can grab individual servings without thawing the whole batch
• These keep frozen for up to 3 months; reheat from frozen in a skillet over medium heat