These homemade Turkish sausage cakes are extremely tasty and tasty. You can serve them for breakfast with eggs or even for lunch and dinner. They can also be made in advance for breakfast during the week.
It's easy to make your own turkey mammals from scratch – and bonus, no processed ingredients! I made these for breakfast with my red pepper egg in a hole and it was delicious!
Guest post from Jackie from CAFE, Celiac and Allergy Friendly Epicurian.
I'm thrilled to be here at Skinnytaste again. After working for Bon Appétit for 8 months, I am happy to be home with the kids and focus on developing recipes on a freelance professional basis and on my website. In addition to gaining lots of experience while working in the test kitchen, I gained a few pounds. Occupational danger, I suppose. I decided to team up with weightlifters and work on creating and maintaining healthy eating habits again.
I used Weight Watchers after the last 2 of my 3 sons were born and it is my favorite weight loss program. The balanced approach is not only physically healthy, but I have found it to be the best for my long-term success. When I started calculating points for all my recipes, I immediately thought of Gina and of course all of you here at Skinnytaste.
These Turkish sausage cakes are extremely flavorful and tasty. You can serve them for breakfast with eggs or even for lunch and dinner. I soften the onion and garlic and then toast the fennel with the mixture to add a depth of flavor you would not get by simply adding all that raw. It is a short extra step that it is definitely worth taking.
How to store, freeze and reheat
Once cooked, refrigerate for 4 to 5 days. If you want to freeze cooked, wrap it tightly in plastic and freeze for up to 3 months. If you want to reheat the transfer to the refrigerator, then reheat it in the microwave or in the fryer.
Turkey sausage cake from scratches
It's easy to make your own turkey mammals from scratch – and bonus, no processed ingredients! I am so honored to have my friend Jackie share this recipe here at Skinnytaste as a guest post. Jackie is an incredible cook with Celiac and has a blog called CAFE, Celiac and Allergy Friendly Epicurian where she shares her gluten free recipes. I made these for breakfast today with my red pepper egg in a hole, and it was delicious!
- cooking spray
- 1 teaspoon of olive oil
- 1 small onion, cubes small
- 1 large garlic clove, chopped
- kosher salt and black pepper to taste
- 1 teaspoon fennel seed
- 1 lb 93% lean turkey
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped chives
- 3/4 tsp paprika
- barely raw sugar
- knife nutmeg
Heat a medium nonstick skillet over medium low heat, and add oil, onion and garlic and stir frequently, approx. 4-5 minutes until onion is translucent. Lower heat, if necessary, to avoid breakage too quickly.
When the onion is softened, add fennel and toss quickly until fragrant and toasted about 1 minute. Remove the mixture in a medium bowl to cool slightly.
Add turkey, red wine vinegar, chives, paprika, sugar and nutmeg to the bowl with onion, garlic and fennel, and mix with a fork until all ingredients are well distributed.
Shape the mixture into 6 even candles and place on parchment or wax paper while you work. If you want to make these for another day, they can be refrigerated or frozen.
Spray a non-stick skillet and place on medium-low heat. Once hot, brown turkey patties, in two portions, 3 minutes on each side.
Once you have obtained a nice browned crust on each side, reduce the heat to low and cover. Continue cooking until the internal temperature reaches 165.
Remove from heat and repeat with second batch.
Serving: 1 patty, Calories: 134kcal, Carbohydrates: 3g, Protein: 15g, Fat: 6g, Cholesterol: 54 mg, Sodium: 55 mg, Fiber: 1g
Blue Smart Points: 3
Green smart points: 3
Purple Smart Points: 3
Points +: 3
Keywords: Freezer meals, Gluten free, Keto recipes, Child friendly, Low carb, Paleo, Under 30 minutes, Whole 30 recipes
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