Turkey Sausage

• •
  Ground Turkey, 99% Lean(454g)
• •
  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Maple syrup(15g)
• •
  Sage, Fresh(5g)
• •
  1 teaspoon kosher salt
• •
  ½ teaspoon ground black pepper
• •
  Red pepper flakes(1g)
• •
  Nutmeg, Ground(1g)
• •
  Canola oil(30g)

Instructions

1. 1In a large bowl, combine the ground turkey, olive oil, maple syrup, fresh sage, red pepper flakes, and nutmeg. Mix gently with a fork until just combined, being careful not to overwork the meat.
2. 2Divide the mixture into 6 equal portions and form each into a patty approximately 3 to 3½ inches in diameter.
3. 3Heat the canola oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
4. 4Working in batches to avoid crowding, add the patties to the skillet and cook on the first side for 3–4 minutes, until golden brown.
5. 5Flip the patties and cook on the second side for 2–3 minutes, until no longer pink inside and an instant-read thermometer inserted into the thickest part reads 165°F.
6. 6Transfer the cooked patties to a clean plate and repeat step 4–5 with any remaining patties.
7. 7Allow the patties to cool slightly, then divide evenly into 6 airtight containers while still warm. Seal and refrigerate for up to 4 days, or freeze for up to 3 months.