Name: Italian Turkey Sausage (Low Fat), Kitchen-made Style
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 1 pound
Cuisine: American-Italian
Ingredients: 1 pound lean ground turkey; 1 tablespoon garlic* (freshly grated); 1 tablespoon italian seasoning; 3/4 teaspoon kosher salt; 3/4 to 1 teaspoon crushed fennel seeds**; 1/4 teaspoon black pepper (freshly ground); 1/4 teaspoon red pepper flakes (more or less to taste); 2 teaspoons olive oil (for cooking)

Kitchen-made Italian Turkey Sausage that is lean and healthy! All the flavors of old-style turkey sausage with a fraction of the fat. Yields 1 pound.

I’m forever trying to find ways to eat healthier.

So when I’m actively trying to lose weight, it’s a goal to find healthy ways to cut back on calories and/or fat. I have this pasta recipe A regular here. This dish starts by browning turkey sausage, and although the recipe is already pretty lean, I wanted to try to make it even more healthy by making my own italian turkey sausage.

Remember last year when I made turkey breakfast sausage? It was that recipe that inspired me to test out an italian version.

Since I’m currently balancing running and weight lifting with a low fat yet high protein and fruit and veggie diet, this turkey sausage fits the bill. So while it skimps on fat, it doesn’t lack in flavor. With that said, if you’re looking for a fattening sausage recipe, this one surely is not the one for you.

To cook this From-scratch Italian Turkey Sausage Gather:

ground turkey
fresh garlic
italian seasoning
crushed fennel seed
kosher salt
ground black pepper
red pepper flakes
olive oil

In a mixing bowl add 1 pound ground turkey. I’m using extra lean, because that’s what I had, but any will work. Then measure and add 1 tablespoon grated fresh garlic, 1 italian seasoning, 3/4 teaspoon kosher salt, 3/4 teaspoon to 1 teaspoon crushed fennel seed and 1/4 teaspoon each ground black pepper and red pepper flakes.

Mixing well with a spatula or wooden spoon until combined. You can make this a day in advance (cover tightly and refrigerate) or cook immediately.

I add 2 teaspoon olive oil to a skillet and heat on medium to medium-high heat. Once hot, add the sausage.

Cook, breaking up the turkey into crumbles.

When it’s fully cooked, I add broth, water or white wine (depending on the recipe) to deglaze the pan and scrap up any brown bits from the bottom. SO much flavor there!

That’s it! There’s little fat so this turkey sausage is healthier than what you can buy at the store.

Be sure you come back on Wednesday, I’m sharing that recipe I used this kitchen-made italian turkey sausage in. WORTH THE POT!