Breakfast is my favorite meal of the day on SCD.
I can’t wait to jump out of bed every morning and fry up my Turkey Breakfast Sausage in coconut oil.
The best part?
It’s dairy and egg free for those of us that can’t do either.
I’ve been getting emails from people wanting to know more about it, so without further ado:
My Turkey Sausage Recipe
4 lbs. of ground turkey
3 tsp. sea salt
2 tbsp. water
2 pinches of thyme
2 pinches of black pepper
I roll the 4 lbs. of ground turkey into a long tube on a pan, on foil. Then I add the water, salt, and spice. The important thing is to kneed everything into the meat and then make it into a perfect log. Next wrap the foil around the log and poke holes throughout it. Bake it at 300 degrees Fahrenheit for about 2 hours and check the temperature. Cut them up into patties and freeze them for a great breakfast treat. Makes around 12 6 oz patties.
Here’s a video explaining how I make it:
Now it’s your turn…
1) Make a batch of your own Turkey Breakfast Sausage
2) Leave a comment below telling me how it went and your cool ideas to make it better
Enjoy,
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{ 43 comments… read them below or add one }
I tried and liked the turkey sausage. I followed the recipe the first time I made it. I microwaved my sausage and ate it with mustard.
The second time I made it, I put in extra of some of the spices, like cayenne, salt and black pepper. Instead of making a roll, I pressed it into a greased 13X9 pan. It doesn’t have to cook as long and if the pan is covered with foil then the top doesn’t dry out. I cut it into individual pieces and frozen them. For my sauce if used a mixture of turmeric spice, mustard, homemade yogurt and sweet-n-low.
Thanks for the detailed recipe. When I first tried the recipe, the meat did not appear “done”. The step about browning it upon eating was missing in the description I believe, know I get it. Off get some turkey, for take 2
Hi Tressey – If your unsure if the meat is done, use a thermometer to check the temp near the end of cooking. Your looking for at least 160 degrees. Also covering it with tin foil is a big factor.
Do you have to dethaw them first or do you fry them up frozen?
I fry them up frozen! It takes a couple minutes longer but not to bad!
@ – Renee, you can do either. Its faster to have them thawed but frozen will work as well. I usually just try to pull out enough for 2 days. So everyday when I eat a bag, I pull another one out and put it in the fridge to slowly thaw. Then 48hrs later when I’m ready to eat it its not frozen anymore.
Hey, how many calories would you say this is? I need plenty of calories to keep me going! Thanks a lot!
@ Chris – Good question, about 4oz of cooked ground turkey is 261 calories (fitday.com). You would need to cut and measure a few pieces to get a good idea how much your eating each day. My guess is after a week of measuring them, you’ll know exactly what 4oz or 8oz looks like.
Just thinking this might also work nicely using a muffin tin for cooking … might be easier to be consistent with amounts/servings, for those concerned with getting enuf calories. Can’t wait to try this recipe – thanks Jordan
Well, I’m at the end of stage one and feeling pretty perky. With that in mind, I decided to try this sausage. I used the recipe from the e-book as it had a little more spice. The idea of wrapping in foil and poking little holes was brilliant. And then frying it in coconut oil after it was already cooked? I was in heaven this morning! I know frying isn’t supposed to be allowed yet, but 3 hours later I’m feeling fine! Thanks for the great recipe. Mornings are good again!
Thanks Libby – glad you like it! Let us know if you have any sweet variations that taste good.
Jordan
This is awesome Jordan. Very tasty and not to heavy on the stomach like regular sausage. I tried the pan method and it worked great. I used my cooking thermometer and it alerted me when the turkey made it to 165 degrees. So easy!
@ Sandy – glad you liked it. Update us if you find a new version that’s good too.
In good health,
Jordan
Please, for people from outside the US: tell them that 300 degrees is 300 Fahrenheit, not 300 Celsius. I just made a huge log of charcoal.
@ Sechmeth – Made the change above, sorry about that!
Hi Steve/Jordan
I made this once and it was really dry, any idea what I did wrong or what I can do to make it more tasty
@ Lee – Hey man, a couple of ideas, first is its going to be drier than your probably used to because its just turkey, that’s why we recommend browning it up in coconut oil, ghee or butter when you eat it. But that being said I can make mine pretty moist by doing a couple things. First is making it in 4lbs or smaller loafs and then wrapping and sealing it in tin foil. This keeps the moisture in. Also really monitor the internal temperature so you don’t overcook it which will dry it out.
I make a mix of seasonings that includes ginger, sage, salt, cayenne pepper, and garlic – I’ll put the exact proportions on my website as soon as I find my notes. To make sausage, I mix 1 lb ground turkey or chicken, about 3 Tbs chopped marrow (reserved from broth-making with beef marrow bones), and 3 Tbs seasoning mix in a medium bowl, until well mixed. Then I shape into (pretty shapeless, but no one cares) patties with two soup spoons, dropping each into a well coconut-oiled pan preheated to medium low, and fry on both sides until golden. Makes about 16 patties, enough for several days (or several people). Keeps well in the fridge (about 5 days) and is a great snack. The marrow prevents the sausage patties from being too dry.
When doubling the recipe, how much time should I leave the turkey in the oven?
@ Alex, time totally depends on how thick it is… start with 90-minutes and see what happens. Always use a thermometer to check it.
Jordan
I made a loaf of this and it tastes really good. I used to love the Mcdonalds breaksfasts before I started SCD but now I have this I don’t miss them.
Thanks guys
Thanks for the kind words… I’m glad it’s helping with the Mickey D’s cravings
Jordan
I loved this recipe, thanks so much! I added my favourite herbs, paprika and italian (all SCD safe), and then 2 tbs of honey to sweeten it a little. Perfection and a great quick breakfast, lunch or snack.
I’m in the UK so had to work out the cooking temp – 150°C @ 2hrs – and portion size (I did 2 packs of 500-600g turkey mince) but after a few hits and misses (turkey juices burnt onto pan, foil stuck to turkey, too much water and then way too little) it turned out well.
Oh, that sounds great! Thanks for sharing your tips
Jordan
I tried this recipe and found it really good. The apple makes the turkey much more moist.
1 lb. ground turkey
1 c. chopped or grated peeled apple
1/4 tsp. paprika
1/4 tsp. sage
1 tsp. fennel seed
Salt and Pepper to taste
Mix all ingredients and make patties. I put them in snack size ziplock bags and freeze.
I had ground up some turkey legs and thighs in my food processor, because dark meat is MUCH more moist in turkey than breast. It came out fantastic. I think I’ll be making some Italian sausage soon! Oh, and I didn’t use aluminum foil because it’s just another thing our bodies will have to work harder to eliminate from our systems. I used parchment paper and wrapped it twice very tightly. Very do-able. Thanks so much for this recipe. I and my 3 children are very happy!
@ Trisha (no relation Wright – Great last name haha. Thanks for sharing a great tip to get more moisture into this. Another idea is to mix fatter meats with it. I like to use pastured ground Lamb.
Where do I get ground turkey that does not have “natural seasonings” in it?
Hi Linda – I always get mine from a local farmers market on the weekends.
Also, try calling around to any butcher shops that might be able to get some for you.
Jordan
Awesome! I love this idea. I’m a single, young professional so I really appreciate these time saving, simple recipes
Thanks for the recipe. We like fennel in our sausage too.
Do you have any concerns about using aluminum when cooking? I thought it was the next suspect in Alzheimers and Autism?
@Claire – I’ve never specifically researched the Aluminum link before. So I can’t really comment on it. I still use it and in the grand scheme of pollutants in our environments it seems low risk compared to others we might contact everyday.
Thanks for this encouraging idea. I was just going in to “Face Breakfast” and was not extremely excited about my choices – so this looks perfect. Can’t wait to try it! I just started some homemade saurkraut yesterday. I put my organic cabbage through the food processor with the grating blade and it came out very fine. After adding the sea salt, it didn’t take much pressure to make a good brine after only 5 minutes! I wonder if the fine grating made it work so well? Maybe others would like to try this if they are having trouble making brine.
I have become intolerant to eggs, chicken,( I’m afraid to try turkey), all meats , fish, shellfish, beans, nuts, soy and dairy. I can only tolerate beef, bison and wild meats.
I can’t do citrus, bananas, and have become sensitive to avocado, mango and melons. How do I approach this SCD lifestyle?
Hi Joyce, it sounds like you have severe leaky gut. I’d say start with what meat you can eat and peel, cook, and puree your fruits and veggies. Digestive enzymes will likely help a TON, we use GI Pro Health’s “Prozymes”
In good health,
Jordan
I’d recommend using venison.
I love turkey sausage for breakfast but I make mine with cinnamon and dice an apple or 2 in 3lbs ground turkey. I then make my thurkey into patties with my hands and lay it on way paper on a cooking sheet and freeze it uncooked after it is frozen I transfer to an airtight container and each morning I pull out what I need and cook it from frozen to cooked in under 10 min
Any suggestions on making these in a crockpot?
If you do it let us know how it works
I love this but since I had aluminum overload I stopped using foil for cooking. I use parchment paper instead. It can handle high heat and is safer. I recommend it to my clients also.
Out turkey meat here in Australia is pretty awful, or even non-existent as a ground version. But, so many options for breakfast! Am gluten and dairy free at the moment. Fish soup (fast to prepare), or GF/DF bouillon with vegetables, or vegetable mash and so on. Stop thinking ‘breakfast food’ for breakfast. No reason you can’t have dinner or lunch for breakfast, or leftovers from the night before.
wow – everybody is so enthuiastic about this – it tried it – it was AWFUL the house stank when cooking it – admittedly it was ground turkey from a national food chain. So I bought a whole turkey from a local farmer, where they grain feed with no boosters, and air dry – and honestly it was only a little better, but I was generally quite put off – so the dogs are getting it ALL. So I am stuck without this while trying to track down one of the 4 horsemen that is troubling me – there must be something missing
peter
Can you eat this turkey instead of eggs at the beginning of the diet?