Making your own turkey sausage patties from scratch is easy – and bonus, no processed ingredients! I made these for breakfast with my Red Pepper Egg-In-A-Hole and it was delish! Guest post from Jackie of CAFE, Celiac and Allergy Friendly Epicurian.
I am excited to be here on Skinnytaste again. After working at Bon Appétit for 8 months I am happy to be back home with the kids and focus on developing recipes on a freelance professional basis as well as for my website. In addition to gaining a ton of experience while working in the test kitchen, I gained a few pounds. Occupational hazard, I suppose. I decided to re-join weight watchers and work on creating and maintaining healthy eating habits once again. I used Weight Watchers after the last 2 of my 3 sons were born and it is my favorite weight loss program. The balanced approach is not only physically healthy but I’ve found it to be the best for my long-term success. Once I started calculating points for all of my recipes, I immediately thought of Gina and of course all of you here at Skinnytaste. These Turkey Sausage Patties are extremely flavorful and savory. You could serve them for breakfast with eggs or even for lunch and dinner. I soften the onion and garlic and then toast some fennel with the mix to add a depth of flavor you wouldn’t get by just adding everything raw It’s a short extra step that is definitely worth taking.
How to Store, Freeze and Reheat
Once cooked, refrigerate for 4 to 5 days. To freeze cooked, wrap tight in plastic and freeze for up to 3 months. To reheat transfer to the refrigerator then reheat in the microwave or air fryer.
