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Homemade Turkey Apple Cinnamon Sausage Recipe

Homemade Turkey Apple Cinnamon Sausage

Lean ground turkey combines with grated apple, maple syrup, sage, and warm spices to make tender, flavorful breakfast sausage patties. The recipe yields eight small patties and serves four.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Ground turkey, preferably 93% lean
  • 1 medium Sweet-tart apple such as Honeycrisp, Gala, or Granny Smith, peeled and finely grated, excess liquid squeezed out
  • 2 tablespoons Pure maple syrup
Seasonings
  • 1 tablespoon Fresh sage, finely minced
  • 1 teaspoon Rubbed dried sage
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Dried thyme, optional
For Cooking
  • 1 tablespoon Olive oil or neutral cooking oil

Method
 

Step-by-Step
  1. Peel and finely grate the apple, then press it firmly in a clean towel or several layers of paper towels to remove excess liquid. This keeps the mixture easy to shape while preserving the apple’s moisture and sweetness.
  2. Combine the ground turkey, squeezed grated apple, maple syrup, sage, cinnamon, nutmeg, garlic powder, salt, black pepper, and optional thyme in a bowl. Mix gently with your hands or a fork just until evenly combined.
  3. Shape the mixture into eight patties about 2 1/2 inches wide and 1/2 inch thick. Cover and refrigerate for 30 minutes, or refrigerate overnight if preparing ahead.
  4. Heat the oil in a large skillet over medium to medium-low heat. Add the patties without crowding the pan, leaving enough space to turn them comfortably.
  5. Cook the patties for approximately 4–6 minutes per side, turning once. Continue cooking until browned and until the center reaches 165°F (74°C) on an instant-read thermometer.
  6. Transfer the cooked patties to a plate and let them rest for 2–3 minutes before serving. This brief rest helps the juices settle while the sausage remains warm and tender.

Notes

Use either 1 tablespoon finely minced fresh sage or 1 teaspoon rubbed dried sage, not both. Make and fry a teaspoon-sized test portion before shaping the patties so you can adjust the salt, sage, cinnamon, or pepper. Store cooked patties in the refrigerator and reheat gently until hot.