Dinner

Ground Turkey Sausage Links is for Dinner.

Ground Turkey Sausage Links takes several minutes to prepare.

Ground Turkey Sausage Links takes several minutes to cook.

Ground Turkey Sausage Links makes 9 servings.

The ingredients for Ground Turkey Sausage Links are:

32 oz Turkey, Ground turkey, 93% lean
0.5 tsp Pepper, black
0.5 tsp Thyme, ground
0.5 tsp Dill weed, dried
0.5 tsp Granulated Sugar
0.25 tsp Cumin (ground) (by IVORYGRL1)
2 serving Egg white, large
2 tbsp Balsamic Vinegar
1 can or bottle (12 fl oz) Ginger Ale

Here is how you make Ground Turkey Sausage Links:

2 pounds lean Ground TurkeyPut into large mixing bowl.Use knife to cut raw meat into smaller chunks.Add:? Teaspoon Black Pepper? Teaspoon Thyme? Teaspoon Dill Weed? Teaspoon Onion Powder? Teaspoon SugarAlso add:? Teaspoon Cumin2 eggs, beaten2 Tablespoons of Balsamic VinegarStir around extra well with wooden spoon.It?s recommended you use bare hands to fullyMassage the seasonings into the meat.Cover bowl, chill in fridge for two to 24 hours.Divide sausage into nine chunks, each weighing 4 oz.Shape each 4 oz. section of sausage as desired (patty or link).Wrap each section up in plastic cling.(You may need to re-shape it slightly in the cling wrap)Put in fridge or freezer, depending on how soon you?ll use it next.OPTIONAL STEP: Soak in Ginger Ale (or beer, if you prefer)When near ready to cook, put sausage in a pan and cover just enoughWith some Ginger Ale. Let it soak for 20-30 minutes. (Not any longer.)Put in oven at 400 degrees Fahrenheit. Cook for 10 minutes, then flip them over. Cook another 7 or 8 minutes,Or until they have reached 165 degrees Fahrenheit in the inside middle. Serving Size: Makes 9 links (or 9 breakfast patties)Number of Servings: 9Recipe submitted by SparkPeople user ECHUCKLER.

The nutritional information for Ground Turkey Sausage Links is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 163.1

• Total Fat: 7.1 g
• Cholesterol: 71.1 mg
• Sodium: 91.9 mg
• Total Carbs: 4.4 g
• Dietary Fiber: 0.1 g
• Protein: 20.4 g