Veal and Turkey Breakfast Sausage Patties
Lean veal and turkey combine with warm spices—sage, thyme, rosemary, nutmeg—for a lighter breakfast sausage. This blend balances poultry's mild flavor with veal's subtle richness while keeping fat low. The overnight chill melds seasonings; grinding cold ensures proper texture. Form into patties and pan-fry for crispy edges. Perfect for weekend breakfast, meal prep, or brunch entertaining.
Ingredients
- 1 pound lean veal, cut into 1-inch piecespork shouldersimilar fat content, milder flavor impactpoultry alternative
medium
- 1 pound lean turkey, cut into 1-inch pieces
- ½ pound veal breast, cut into 1-inch piecespork shouldersimilar fat content, milder flavor impactpoultry alternative
medium
- 2 teaspoons Diamond Crystal kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon light brown sugar, or maple syrup
- ¾ teaspoon crushed red pepper
- ½ teaspoon ground nutmeg
- 2 teaspoons fresh sage
- 2 teaspoons fresh thyme
- 1 ½ tablespoons fresh rosemary
- oil, for cooking
Instructions
- 1
Cut lean veal, turkey, and veal breast into 1-inch pieces and combine in a large bowl with salt, pepper, brown sugar, red peppers, nutmeg, sage, thyme, and rosemary.
- 2
Toss until evenly coated. Cover and refrigerate at least 3 hours or overnight.
- 3
Chill the meat-grinding attachment in freezer before use.
- 4
Pass the chilled meat mixture through the coarse die of the grinder.
- 5
Cook a small pinch of ground mixture in a skillet with minimal oil to test seasoning. Adjust salt and pepper if needed.
- 6
Divide ground mixture into 8 portions and form into patties.
- 7
Heat oil just to coat a skillet over medium-high heat. Cook patties until browned and cooked through, flipping once.
Tips
Chill all equipment—grinder attachment and bowl—for optimal texture; warm meat releases fat and creates mushy sausage.
Test a small portion before forming all patties so you can adjust seasoning; salt distribution matters more in ground meat.
Form patties of equal size so they cook evenly; refrigerate formed patties briefly before cooking for better holding.
Good to Know
Formed patties keep refrigerated up to 4 days or frozen up to 2 months in airtight container.
Prepare mixture through refrigeration step up to 1 day ahead. Form patties up to 4 days prior; freeze beyond that window.
Serve warm with eggs, toast, or fresh fruit at breakfast or brunch. Allow 2 patties per person as a protein portion.
Common Mistakes
Do not skip the overnight rest to avoid flat, bland sausage; chilling fuses flavors and firms the mixture.
Do not grind warm meat to avoid mushy texture and fat separation; keep equipment and ingredients cold.
Do not skip the seasoning test to avoid over- or under-salted final patties; ground meat masks salt distribution.
Substitutions
FAQ
Can I make these patties without a grinder?
Yes, use a food processor in short pulses until meat reaches ground texture, or ask a butcher to grind the blend. Work quickly to keep everything cold.
What if my patties fall apart during cooking?
Ensure mixture is cold before forming and cooking; warm meat loses binding. If patties still crumble, briefly chill formed patties before cooking.
How long do cooked patties keep?
Store cooked patties refrigerated up to 3 days or frozen up to 1 month. Reheat gently in a low skillet to avoid drying out the lean meat.