Gluten Free-zer Friday – Turkey Sausage

by angelaskitchen on May 13, 2011

To join me for Gluten Free-zer Friday, please add your link to a gluten free freezer- friendly recipe below. I can’t wait to see what everyone comes up with!

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I love having this on hand for breakfast.  You can also use this as the sausage for Sausage and Peppers.  If you like a spicy sausage, add a generous pinch of crushed red pepper flakes.  If you like it a bit sweeter, add 2 Tablespoons maple syrup.  Do not use the really low fat ground turkey, or the sausage will be too dry.

Printable recipe card for multiple batches of Turkey Sausage (OAMC)

Printable freezer label for Turkey Sausage

Homemade Turkey Sausage
 
Author:
Recipe type: gluten free, dairy free, gfcf, turkey, homemade sausage, OAMC, freezer recipe, make ahead

Ingredients
  • 20 oz. package ground turkey
  • 4 Tablespoons finely minced onion
  • ¾ teaspoon dried marjoram
  • ½ teaspoon thyme
  • ¾ teaspoon sage
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon oregano
  • ½ teaspoon fresh minced garlic
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ to ¼ teaspoon cayenne pepper
  • 1 egg, optional

Instructions
  1. Mix all ingredients. Shape into patties. I usually use about ¼ to ⅓ scoop to divide the meat. Place onto a cookie sheet lined with plastic wrap or parchment. Place into the coldest part of the freezer. After the sausage patties have frozen, place them into a freezer bag or container separated with waxed paper. Remove as much air as possible, seal and freeze.
  2. To serve: Thaw or cook from frozen. Put into a skillet that is lightly oiled. Cook until golden on each side and cooked through.

 

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This post is linking up to Freezer Food Friday on What A Crock!

{ 6 comments… read them below or add one }

Amanda F. May 15, 2011 at 5:56 pm

Angela,

You mentioned in your class at Lakewinds that you use Coconut oil when cooking at home. Any particular reason why? I bought my new cookware (I’m sure my nonstick was making me sick!) and was curious about your choice.

Thanks!

Amanda

Reply

angelaskitchen May 30, 2011 at 6:39 pm

I use coconut oil a lot to saute with as it is very heat stable, so it does not transform to trans fatty acids when cooked at higher temps. I also like that coconut oil is made of medium-chain fatty acids, is anti-viral, and has been shown to increase metabolic function – all things which my family can use. :)

Reply

KarolS April 25, 2012 at 7:37 pm

We need to do another freezer meal date. I want to make this. I just bought fresh ground turkey.

Reply

angelaskitchen April 27, 2012 at 12:10 pm

Yes! Let’s talk about it tonight and set up a date. I love our freezer meal parties! :)

Reply

Rona December 24, 2012 at 12:06 pm

If I want to make this same day should I put it in the freezer or fridge?

Reply

angelaskitchen December 24, 2012 at 3:15 pm

You can form them and cook them up right away, or cover them and stick them in the fridge if you are planning on cooking them later in the day. Enjoy!

Reply

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