Breakfast Sausage Recipe

Heat a medium nonstick skillet over medium low heat and add the oil, onions, 1/8 teaspoon salt and garlic and stir frequently, about 4-5 minutes, until onion is translucent. Lower heat, if needed, to avoid browning too quickly.

Once onion is softened, add fennel and toss quickly until fragrant and toasted, about 1 minute. Remove mixture to a medium bowl to cool slightly.

In a large bowl add the ground turkey or ground meat of your choice, red wine vinegar, thyme, sage, remaining salt, paprika, sugar and nutmeg to a large bowl with cooked onions, garlic and fennel and mix together with a fork until all ingredients are well-distributed.

Form mixture into 8 even patties and lay on parchment or wax paper while working. If you want to make these for another day, they can be refrigerated or frozen.

Spray a non-stick skillet with oil and set over medium-low heat. Once hot, brown turkey patties, in two batches, 3 minutes on each side.

Once you have achieved a nice browned crust on each side, reduce heat to low and cover. Continue cooking until internal temperature reaches 165F.

Remove from heat and repeat with second batch.