Gelatin Free Paleo Turkey Breakfast Sausage Patties
Mornings get a serious upgrade when breakfast sausage is this fragrant and satisfying. Ground turkey gets seasoned with sage, crushed fennel seeds, smoked paprika, and garlic powder — a classic sausage spice lineup that delivers big flavor without any fillers or binders. That matters more than you might think, because many store-bought breakfast sausages and patties sneak in gelatin as a binder or stabilizer, making them a no-go for anyone avoiding it. Here, the patties hold together beautifully on their own, crisped up in avocado oil until they're deeply golden on both sides. The technique is simple — mix gently, press into patties, and let the skillet do the work — and the result is juicy, well-seasoned sausage with a satisfying crust. A pinch of red pepper flakes adds a gentle kick if you like a little heat to start the day. These are the kind of patties you'll want to make on Sunday and look forward to all week.
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Learn more →Ingredients
4 servings
- 1 lb ground turkey
- 1 tsp dried sage
- ½ tsp fennel seeds, lightly crushed
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp red pepper flakes (optional)
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
Instructions
- 1
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.
- 2
Divide the mixture into 8 equal portions and press each into a round patty about 1/2 inch thick.
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