Breakfast sausage is one of those morning staples that can be surprisingly tricky to navigate when you're avoiding warm spices — so many store-bought and restaurant versions lean heavily on blends that sneak in unwanted ingredients. This version keeps things clean and boldly savory with a lineup that's all about smoky depth and herby warmth instead. Ground turkey gets seasoned with dried sage, crushed fennel seeds, smoked paprika, garlic powder, and a touch of onion powder, building layers of flavor that make these patties taste anything but plain. A hot skillet with avocado oil gives each patty a deep golden crust that's genuinely satisfying — the kind of sear that makes the edges a little crispy while the inside stays juicy. They cook up quickly and hit 165°F with ease, so you're not hovering over the stove for long. Whether you're meal-prepping for the week or throwing together a fast weekday breakfast, these patties pair beautifully with eggs, roasted vegetables, or just eaten straight off the plate.
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Combine the ground turkey, sage, fennel seeds, smoked paprika, garlic powder, onion powder, red pepper flakes (if using), salt, and black pepper in a large mixing bowl. Mix with your hands until the spices are evenly distributed throughout the meat, about 30 seconds — do not overwork.
Divide the mixture into 8 equal portions and press each into a round patty about 1/2 inch thick.
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