Breakfast sausage from a store or restaurant often sneaks in citric acid as a preservative or flavor enhancer, which makes mornings tricky when you need to avoid it. This version keeps things completely clean by relying on a bold blend of sage, fennel, smoked paprika, and garlic to do all the heavy lifting — no additives, no fillers, no surprises. Ground turkey gives you a leaner patty that still crisps up beautifully in avocado oil, developing that deep golden crust you want from a proper breakfast sausage. The spice mix is genuinely well-balanced, with the fennel and sage hitting those classic savory notes and the smoked paprika adding just a little warmth and depth. A quick mix by hand and a hot skillet are all you need — the whole process is straightforward and the results are seriously satisfying. These patties are great alongside eggs, tucked into a lettuce wrap, or honestly eaten straight off the plate before anything else hits the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
