Turkey Breakfast Sausage Patties for Lean, Allergy-Friendly Protein


These turkey sausage breakfast patties are more tender, like meatballs, thanks to the soaked breadcrumbs. And unlike store-bought, you control the ingredients to ensure they are dairy-free, and allergy-friendly as needed. In the morning, we prefer homemade sausage like this. It tastes cleaner, and far less processed, than pre-made brands.

Turkey Breakfast Sausage Patties Recipe - lean, healthy, easy, dairy-free, allergy-friendly, and optionally gluten-free

Special Diet Notes: Turkey Breakfast Sausage Patties

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, and food allergy-friendly.

Turkey Breakfast Sausage Patties
Prep time
Cook time
Total time
This healthy, lean breakfast sausage is very easy to make. I prefer to use 90% lean ground turkey for more tender results. If you use ground turkey breast, the patties will be a little drier. If preferred, you can use all or part lean ground pork instead!
Recipe type: Breakfast
Cuisine: American
Serves: 3 servings
  • ¼ cup dairy-free bread crumbs (gluten-free, if needed)
  • 3 tablespoons unsweetened dairy-free milk beverage
  • 2 garlic cloves, minced
  • 2 tablespoons minced parsley
  • ¼ teaspoon crushed dried sage, crumbled
  • ¼ teaspoon crushed fennel seeds
  • ¼ teaspoon dried thyme, oregano, or marjoram
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 12 ounces (3/4 pound) 90% lean ground turkey
  • 2 teaspoons olive oil
  1. In a medium bowl, stir together the bread crumbs and milk beverage and let soak for 1 minute.
  2. Add the garlic, parsley, sage, fennel, thyme, oregano or marjoram, salt, and black pepper to the breadcrumb mixture, and stir to combine. Add the ground turkey and gently stir, working it with your hands if needed, until the ingredients are evenly distributed.
  3. Form the mixture into 6 patties, each about 3½ inches in diameter.
  4. Heat the oil in a large skillet over medium heat. Add the patties and cook for 4 to 5 minutes on each side, or until cooked through and the juices run clear.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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