Turkey Apple Sausage Patties

These Turkey Apple Sausage Patties deliver big taste with ingredients you can actually pronounce.

Move over pre-made sausage patties.

There’s a better breakfast meat in town. And it’s made without any added fillers, preservatives, sugar or junk. And it’s kid-friendly and mom-approved. And time-tested (read: I’ve made these Turkey Apple Sausage Patties for my family more times than I can count since our real food journey started more than seven years ago).

This recipe came about for 3 reasons:

1. I was frustrated that every breakfast sausage on the market contained ingredients I was trying to remove from our diet.
2. I needed a budget-friendly protein alternative to eggs and I could buy organic ground turkey at Costco for less than $4.00/lb.
3. My kids think everything is “too spicy” – especially breakfast sausage. But these aren’t spicy unless you want them to be.

Bonus points for the fact that these Turkey Apple Sausage Patties are also freezer-friendly which makes them an easy addition to Crispy Grain-Free Waffles, Paleo Vegan Pancakes, a 5-Ingredient Go-To Green Smoothie or even my hubby’s beloved eggs over medium with sauteed greens and homemade sauerkraut.

After all these years, I still think they’re the bee’s knees. And I think you’ll agree. 

Always read the ingredients!

Have you ever taken a look at the ingredients in store-bought breakfast meats, such as sausage patties? If not, let’s take a look at some of the ingredients you might find in a popular store-bought brand. Ingredients include pork, water, potassium lactate, salt, spice, sugar, sodium phosphates, dextrose, monosodium glutamate, sodium diacetate, and caramel color. When really, the label SHOULD read: pork, spices, salt. Right?!

This is a good reminder to always skip the label claims on the front of the package and go straight to the ingredients on packaged food items. If you can’t pronounce an ingredient or it looks as if it belongs in a chemistry class, it’s best to stay on the shelf where it belongs. Better yet, stick to homemade foods like these Turkey Apple Sausage Patties, made with just a handful of ingredients you probably already have on hand.

Double the recipe and feed the freezer with these Turkey Apple Sausage Patties.

I’m all about having ready prepared foods on hand for when I need them and these Turkey Apple Sausage Patties are perfect for freezing. I always make a double batch of this recipe so that I have plenty to freeze for future meals. Because you know, if you feed the freezer you feed yourself another day. And with very. little. effort.

Season as you wish…

I get that you don’t always have everything on hand for a recipe and that sometimes the last thing you want to do is run out to the store for a bit of this or that spice. Which is why I’ve tried these Turkey Apple Sausage Patties with a handful of spice combinations and different apples (read: whatever I had on hand) and they always turn out great. The key is to have, at the bare minimum, salt and garlic powder. The rest of the spices can be changed up depending on what you like and what you have on hand.

Don’t like fennel? Leave it out. Need a nightshade-free or AIP-friendly option? Leave out the paprika. Don’t have dried sage? Substitute Italian seasoning or dried thyme. Want to use fresh sage or thyme? Double the amounts listed in the recipe. Want it spicy? Try using hot smoked paprika or a pinch of ground white pepper or red pepper flakes. You really can’t go wrong either way with these Turkey Apple Sausage Patties because you’re getting a healthy dose of protein and none of the junk you don’t want like nitrates, nitrites, sugar, artificial colors, MSG, etc.

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Let's Get Cookin'

Turkey Apple Sausage Patties

• Author: The Real Food Dietitians
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 12 patties
• Cuisine: Whole30, Egg-free, Dairy-free

Print Recipe

★★★★★ 4.8 from 6 reviews

Ingredients

• 1 lb. ground dark-meat turkey (may substitute ground chicken)
• ½ cup finely minced apples (any variety will work) 
• ½ tsp. garlic powder
• ½ tsp. Italian seasoning or dried sage
• ½ tsp. paprika
• 1/4 tsp. crushed fennel (optional; crush lightly using a mortar and pestle)
• ½ tsp. salt
• ¼ tsp. black pepper
• 1-2 Tbsp. coconut oil or avocado oil

Instructions

1. Combine turkey (or chicken), diced apple, spices, salt, and pepper in a mixing bowl. Mix thoroughly with a large spoon or your hands.
2. Using wet hands, form meat mixture into 12 small patties (Thin is good because they will shrink and fatten up in the pan a bit).
3. Heat a large skillet over medium-high heat. When the skillet is hot, add oil/fat (about ½ Tbsp. per batch of patties, depending on the size of your pan).
4. Add the patties to the pan, being careful not to overcrowd them or it’s difficult to flip them and they won’t brown as well. Cook for about 4-5 minutes per side until browned and no longer pink in the center.
5. Remove patties to a plate lined with a paper towel and repeat with remaining oil and turkey mixture.
6. Store in a covered container in the refrigerator for up to 4 days – may be frozen for longer storage.

Notes

To Freeze: Place cooked and cooled patties in a single layer on a rimmed baking sheet lined with parchment paper. Place in freezer. When frozen, transfer to a zip-top bag or another freezer-safe container for up to 1 month. 

To cook from frozen, add to a small pan with few drops of water. Heat over medium-low heat covered with a lid for 5-8 minutes or until heated through.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians so credit is given where credit is due. Thank you!

Nutrition

• Serving Size: 1/6 of recipe {2 patties}
• Calories: 105
• Sugar: 0 g
• Sodium: 260 mg
• Fat: 5 g
• Carbohydrates: 2 g
• Fiber: 0 g
• Protein: 14 g

We’d love to hear, what’s your favorite egg-free breakfast?

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About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.