This recipe was inspired by one that Eileen Laird has on her site, but mine is made with turkey, not pork. In my mind, pork is one of the few meats that I can say I shouldn’t be eating because most pigs are fed from a trough, which means they usually are not grass fed. Any meat coming from field raised pigs is very hard to find here in Southwestern Ontario. Therefore, knowing that farmers use soy and corn in their feed, I stay away from it as much as possible.
If you are able to eat pork, by all means, check out Eileen’s recipe over at the Phoenix Helix web site. I’m sure she won’t mind me sending you over.
Turkey Breakfast Sausage (AIP, Paleo, Gluten-Free)
- 1 lb Ground Turkey
- 1/2 Cup Onion diced
- 1 tsp. Sea Salt
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Dried Sage
- 1/4 tsp. Dried Thyme
- 1/4 tsp. Ground Ginger
- 1/2 tsp. Ground Black Pepper (omit if on elimination phase of AIP)
- 1 Tbsp Coconut Oil melted
Add turkey to a large bowl with the spices and using your hands, blend well.
Shape into 6-8 thin patties.
Refrigerate patties for 30 minutes, to absorb flavors.
Melt coconut oil in a skillet over medium heat. Fry patties on first side for about 5 minutes, then flip over and continue to cook another 3 minutes.
Serve and enjoy.
If you wish to keep your sausages, they can be frozen. I like to freeze them individually, so when I need them, I can just take out the number of patties I want, defrost and reheat either in the microwave, or toaster oven (350F for about 10 minutes once thawed).
Eileen Laird's recipe for Pork Sausages can be found on her web site - click here.