Spicy Sausage Patties

Skip the store-bought sausage with its mystery fillers and make your own from scratch. These turkey sausage patties are packed with a green spice paste that’s processed smooth and mixed by hand into lean ground turkey for a patty that’s intensely flavorful and naturally low in fat.

The spice paste is what makes these special. Roasted poblano pepper, half a cup each of fresh cilantro and Italian parsley, romaine lettuce (for moisture and color), a bay leaf, oregano, cumin, ground cloves, and black pepper all get blitzed in the food processor. That paste distributes spice evenly through every bite instead of leaving you with pockets of bland turkey and pockets of heat.

Roasting the poblano first chars the skin and mellows its grassy sharpness into a smoky sweetness. It’s the backbone of the flavor profile and gives these patties their Southwestern character.

The four-hour refrigerated rest isn’t optional. Ground turkey is mild, and it needs time for the spice paste to penetrate the meat. Fresh-made patties taste flat compared to ones that have rested overnight.

Kitchen Tips

• Use 99% lean turkey as specified. Fattier grinds won’t need a nonstick pan, but the patties will be greasier and lose the low-fat advantage.
• Mix with your hands until the green paste is evenly distributed. Spots of white turkey mean uneven seasoning.
• Form 3-inch patties about ½ inch thick for quick, even cooking in 3 to 5 minutes.
• These freeze well. Separate patties with parchment paper and freeze flat for up to 3 months.

Variations

• Add a minced chipotle pepper to the paste for smokier, deeper heat.
• Swap the turkey for ground chicken or lean pork.
• Serve in a breakfast burrito with scrambled eggs, salsa, and avocado.