Okay, so let me tell you, I never thought I’d be the person who makes their own breakfast sausage. But here we are (life is funny that way, isn’t it?). The first time I tried these Air Fryer Turkey Breakfast Sausages, I was just out of patience with those weirdly salty, store-bought ones. Plus, my cousin—who insists he’s basically a breakfast critic—was coming over and demanded “something healthy but not boring.” No pressure, right?
Why I Keep Making These (And When I Don’t)
I make this when my family is suddenly ravenous at 8 am and I haven’t had coffee yet. It’s one of those things that always gets gobbled up faster than I expect (well, except that one time my nephew “helped” and they ended up oval instead of round). My partner is not a turkey fan usually, but for some reason these disappear. Maybe it’s the sage? Or just that breakfast magic. And honestly—I’ve tried rushing these and that never ends well. But when I actually let them cook and maybe sneak a bite, it’s worth every minute.
What You’ll Need (And What I’ve Substituted Before)
- 500g ground turkey (sometimes I go for chicken if that’s what I have—just as good!)
- 1 teaspoon salt (I eyeball it, don’t judge)
- 1/2 teaspoon black pepper
- 1 teaspoon dried sage (my gran swore by the fresh stuff, but who keeps fresh sage on hand?)
- 1/2 teaspoon smoked paprika (or regular if I can’t find the smoky sort)
- 1/2 teaspoon garlic powder (or a crushed clove if I’m feeling wild)
- 1/2 teaspoon onion powder
- 1 tablespoon maple syrup (I sometimes use honey if the syrup bottle is empty—no one has noticed)
- Pinch of red pepper flakes (optional, but I like a bit of a kick)
How I Actually Make These (With a Couple Detours)
- Mix everything together in a big bowl. I use my hands because honestly, that’s the only way to get it all combined. Don’t worry if it feels a bit sticky—turkey does that. If your rings get all gunky, well, that’s part of the fun, right?
- Shape mixture into 10-12 little patties; they’re about the size of a golf ball, then squished. Sometimes I make them bigger if I’m starving. If they come out a bit lopsided, who cares?
- Preheat your air fryer to 180°C/360°F. Or don’t. Sometimes I forget and just toss them in—adds maybe 2 minutes to the cook time, no big deal.
- Spray the basket with a bit of oil so things don’t get sticky. Unless you enjoy scraping sausage off the basket (I do not).
- Arrange the patties in a single layer. It’s fine if there’s a little overlap—they shrink a bit, anyway.
- Air fry for about 8 minutes, then flip them with a spatula or tongs (sometimes I just shake the basket if I’m in a hurry). Then another 5-7 minutes until they’re golden and cooked through. If you poke one and clear juices run out, you’re good. (This is where I usually sneak a taste. Just to be sure, obviously.)
Things I’ve Learned (Mostly the Hard Way)
- If the patties seem too wet, throw in a tablespoon of breadcrumbs. Actually, I’ve skipped this plenty of times and it still works out.
- Don’t crowd the air fryer. Overlapping is okay, stacking is not. I tried and got a sort of meatloaf situation.
- Turkey smells a bit odd raw—don’t panic, it tastes fine cooked.
Variations I’ve Tried (and a Flop or Two)
- Tried adding chopped apples once; turns out, I prefer those in muffins. But hey, experiment.
- Chicken mince works just as well as turkey, but pork mince tends to be too fatty in the air fryer and gets a bit greasy.
- Sometimes I make them spicy with extra chili flakes or even a tiny bit of hot sauce.
- For a herby version, rosemary isn’t bad, but don’t overdo it unless you want it to taste like a pine forest.
Equipment (But You Can Make Do)
- Air fryer—mine’s a basic model from Ninja but any basket-style one does the trick. Honestly, a grill pan works too, just not as quick.
- Mixing bowl
- Tongs or a spatula (I’ve used a fork in a pinch, but it’s fiddly)
How to Store (Not That They Last)
Once cooled, pop leftovers in an airtight container. Fridge for up to 3 days—but in my house, they barely make it past noon. Reheat in the air fryer for a couple of minutes or just eat cold, honestly. (Serious Eats has good general sausage storage tips if you want to go deep.)
How I Like to Serve ‘Em (Everyone Does Their Own Thing)
Classic: Next to a proper fry-up with eggs and beans (if you know, you know). Other times, I stuff them in a toasted English muffin with a slice of cheddar—kind of like a fancy breakfast sandwich. We once had these with pancakes (don’t ask—it was a weird morning) and it was surprisingly good.
Pro Tips (AKA My “Don’t Do That” List)
- I once tried to double the batch in one go. They steamed instead of crisped. Just do two batches, trust me.
- Let them rest a couple minutes before eating. Otherwise, they’re lava inside and you’ll regret it. Learned that the hard way.
- If you want super neat edges, use a cookie cutter. If not, just embrace the rustic look like I do most mornings.
Questions I Actually Get Asked
- “Can I freeze these?” Yep! Freeze the raw patties between bits of baking paper; cook form frozen, just add a few minutes.
- “Does it work with ground beef?” Sort of, but it loses that breakfasty vibe. Turkey (or chicken) is best, IMHO.
- “Why does my air fryer make everything dry?” Might be overcooking? Or try adding a splash more syrup or a tiny drizzle of oil next time. Every air fryer is a bit different (mine runs hot).
- “Do I really need sage?” Actually, I’ve skipped it when I ran out, and it’s still tasty, just not as “breakfast sausage-y.” But you do you!
Oh, quick digression—if you like making your own spice blends, Salt & Lavender’s breakfast sausage seasoning is worth a try (I used it once and people asked for the “secret ingredient”).
So that’s my air fryer turkey breakfast sausage story. Try it, tweak it, ignore my advice if you want—just don’t let breakfast be boring. And if you do end up with leftovers, let me know your favorite way to eat them, because I’m always looking for new excuses to make another batch.
Ingredients
- 1 lb ground turkey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon maple syrup (optional)
- 1 tablespoon olive oil (for brushing)
Instructions
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1In a large bowl, combine ground turkey, salt, black pepper, dried sage, garlic powder, onion powder, crushed red pepper flakes, and maple syrup if using. Mix until well combined.
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2Divide the mixture into 8 equal portions and shape each into a small patty.
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3Lightly brush or spray the air fryer basket with olive oil to prevent sticking.
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4Place the turkey patties in a single layer in the air fryer basket, making sure they do not touch. Cook in batches if necessary.
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5Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through, until the sausages are golden brown and cooked through (internal temperature should reach 165°F/74°C).
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6Serve hot with your favorite breakfast sides.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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