Italian Style Turkey Sausage

What makes this recipe healthy: 

• It is homemade
• The use of ground turkey instead of pork sausage
• Low sodium

Italian Style Turkey Sausage

Serving size: 6 – 8 servings

1 lb. ground turkey
1 tsp. fennel seed
¼ tsp. dried cracked/crushed rosemary
1-½ tsp. dried oregano
2 tsp. garlic powder
1 tsp. sugar
½ tsp. salt
½ tsp. cracked ground pepper
1 tbls. extra virgin olive oil
1 tbls. water

In a bowl, combine all ingredients, being careful not to over mix.  Turn out the mixture onto plastic wrap, and shape into a log.  Refrigerate overnight.

Divide mixture into 8 equal sized portions, shape each into a ball and flatten to shape a patty.  Fry patties in a non-stick skillet that has been lightly coated with olive oil.  Turn as needed to brown on both sides, and cook until no longer pink inside (about 10 – 15 minutes).   

Note:  You can use this sausage in recipes that call for bulk Italian sausage.

Or serve as sausage patties…
Or serve as Italian style sausage sandwiches, see recipe below.

Italian Style Turkey Sausage Sandwich

2 tbls. extra virgin olive oil
1  medium sweet onion, sliced
1  green pepper, seeded and sliced into strips
1  sweet red pepper, seeded and sliced into strips
1-14.5 oz. can diced tomatoes, no salt added (I use Muir Glen Organic)
1 tsp. dried oregano
½ tsp. garlic powder
½ tsp. dried basil
¼ tsp. dried cracked/crushed rosemary
¼ tsp. salt
¼ tsp. cracked ground pepper
¼ tsp. sugar
Dash or two of red pepper flakes (optional)
½ cup low-fat, low-moisture mozzarella cheese, shredded
8 cooked, Italian style sausage patties (see recipe above)

Crusty whole wheat buns, or crusty whole wheat baguette, cut into individual serving sizes (two sausage patties per serving).

Heat the oil in a non-stick skillet; add the onions and sauté until translucent.  Add the peppers and sauté about 3 minutes, or until barely tender.  Add the next nine ingredients and continue to cook for 10 minutes. 

Place a cooked sausage patty in the center of the bun/cut baguette, spoon on the pepper/tomato mixture, top with mozzarella cheese. Place under the broiler (cheese side exposed) and broil just until cheese bubbles and turns slightly brown.