Turkey Sausage

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  1 lbs Ground Turkey, 99% Lean
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  1 tbsp Olive oil

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

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  1 tbsp Maple syrup
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  1 tsp Sage, Fresh
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon ground black pepper
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  0.3 tsp Red pepper flakes
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  0.1 tsp Nutmeg, Ground
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  2 tbsp Canola oil

Instructions

1. 1In a large bowl, combine the ground turkey, olive oil, maple syrup, fresh sage, kosher salt, black pepper, 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. 4Add the patties to the skillet in a single layer (work in batches if necessary to avoid crowding). 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. Repeat steps 4–5 with any remaining patties.
7. 7Allow the patties to cool for 5 minutes, then divide evenly into 6 airtight containers while still warm.
8. 8Seal and refrigerate for up to 4 days, or freeze for up to 3 months.