Spicy Italian Sausage with Ground Turkey

Spicy Italian Sausage with Ground Turkey shared by ChefCarol.

Spicy SausageI love making my own sausage.  Usually when I buy pre-made sausage, I remove it from the casing so it only makes sense to make a loose sausage or sausage patties.  I use ground turkey because it’s leaner, but you can use ground pork or ground chicken if you prefer.

Spicy SausageThe seasoning is what makes the sausage.  I prefer to use fresh herbs when available but dried herbs work well also.  The crushed red pepper flakes and cayenne pepper really add a nice spicy kick to this sausage along with all of the other great seasonings.  The fennel really gives it that authentic italian sausage taste.

*Sweet Italian Sausage version of this recipe available HERE.

Spicy Italian Sausage with Ground Turkey
Recipe type: Dinner
  • 1 lb Ground Turkey
  • 1 tsp Extra Virgin Olive Oil
  • 1/2 tsp Oregano (dry)
  • 1 1/2 tsp Parsley minced (fresh or dry)
  • 1/2 tsp Thyme minced (fresh or dry*)
  • 2 - 3 cloves Garlic (grated or minced)
  • 1/2 tsp Onion Powder
  • 1 tsp Paprika
  • 1/2 tsp Tumeric
  • 1/4 tsp Cayenne Pepper
  • 1/2 - 1 tsp Crushed Red Pepper Flakes
  • 1 tsp Crushed Red Pepper
  • 1/4 tsp Sea Salt
  • 1/4 tsp Fennel Seed (toasted)
  • *if using dried Thyme, it is a bit twiggy so add to the spice grinder to grind down to powder. You'll get all the great flavor and no twigs.
Spices to Grind (Ground Fennel can be used instead of toasting and grinding.)
  • 1/2 tsp Fennel Seed (toasted)
  • 1/4 tsp Sea Salt
Mix the Sausage
  1. Place Ground Turkey in a medium size mixing bowl.
  2. Heat a small skillet on Med-High Heat and add 3/4 tsp Fennel Seed to hot pan. Shake around a few times and toast for 2-3 minutes until you start to smell the fennel. Remove from heat, measure out 1/4 tsp fennel seed and set aside, pour the rest into the spice grinder and let cool.
  3. Add the Extra Virgin Olive Oil, Oregano, Parsley, Thyme, Garlic, Onion Powder, Paprika, Turmeric, Cayenne Pepper, Crushed Red Pepper Flakes, Crushed Red Pepper, Sea Salt and 1/4 tsp Fennel Seed (that you set aside earlier) to the Ground Turkey. Don't mix yet.
  4. The toasted seeds should be cool now, add 1/4 tsp Sea Salt to spice grinder and grind to a fine powder.
  5. Add to Ground Turkey and mix well with a spatula, pressing spices into meat while mixing the spices in.
  6. Mix until all spices look well incorporated, meat will be sticky.
  7. Place sausage into a bowl or bag and place in fridge for 30 minutes to an hour.
To Cook the Sausage
  1. Heat skillet on Med-High Heat.
  2. Add 1 - 2 tsp Olive Oil to pan, swirl to coat.
  3. Break up sausage into pan and cook until no longer pink. Stirring sausage around to ensure even cooking.
  4. Server with your favorite pasta and sauce or on a sandwich.


Leave a Reply