Italian Sausage
Simple, no-fuss turkey sausage crumbles or patties.
Servings Prep Time
5servings 5minutes
Cook Time
10-15minutes
Servings Prep Time
5servings 5minutes
Cook Time
10-15minutes
Ingredients
Sausage Base
Spices
Instructions
  1. Put the ground turkey in a large mixing bowl; then sprinkle the all remaining ingredients over the meat.
  2. To distribute the ingredients evenly, mix the ingredients by gently lifting the meat with two wooden spoons, similar to tossing a salad. Keep “tossing” the mixture until the ingredients appear evenly distributed.
  3. If you want to make sausage crumble, then just take the mixture as is. If you want a dense sausage that will hold together in dishes you make, then you want to don some non-latex gloves and mix the meat with your hands until the texture is somehwhat smooth, but don’t mix for too long or the sausage will be too hard when cooked. Once it is mixed, you can form it into 1/2 inch thick patties.
  4. Brown the sausage in a pan over medium to medium-high heat with pure canola oil. When the meat is browned, but not cooked through, turn the heat down to medium, add 1/4 cup water, and place a lid on the pan to finish the cooking. The patties should be firm and reach an internal temperature of at least 165°F.
Recipe Notes

My recipes avoid all ingredients listed on the American Latex Allergy Association website as known for cross-reacting with latex as well as a few other ingredients that I have discovered elsewhere. However, latex-fruit syndrome is still an emerging issue and poorly understood. There may be other foods that cross-react, and people with latex-fruit syndrome often have other food allergies independent of their latex allergy. Each individual is different, so be sure to discuss with your allergist the safest way for you to try out ingredients that are new to you before you cook with them.