Description

This homemade chicken or turkey sausage recipe offers a hearty, flavorful meal with a smoky southwest zest, transforming simple ground poultry into crispy-edged patties. It is a healthy, high-protein solution perfect for busy weeknights or as a quick snack.

Ingredients

Scale

1.1 lb ground chicken or turkey (lean, organic option suggested)
2 tsp dried sage (for classic savory breakfast sausage flavor)
1.5 tsp smoked paprika (for rich, earthy smokiness)
1 tsp ground cumin (adds a warm, aromatic note)
0.5 tsp chipotle powder (for smoky heat; adjust or swap for mild chili powder)
0.5 tsp dried oregano (brings a Mediterranean touch)
0.5 tsp garlic powder (foundational savory aromatic)
0.5 tsp onion powder (builds a robust savory background)
1 tsp fine sea salt (enhances all flavors)
0.5 tsp freshly ground black pepper (adds a subtle, sharp kick)
1 tbsp olive oil (for searing patties)
0.25 cup fresh cilantro, finely chopped (for a bright garnish; fresh parsley also works)
1 whole lime, zest finely grated (plus wedges for serving, for vibrant citrus aroma and tangy finish)
2 tbsp pepitas (pumpkin seeds), toasted (for crunchy texture contrast)

Instructions

Combine Spices & Meat: In a large bowl, gently combine the ground chicken or turkey with dried sage, smoked paprika, ground cumin, chipotle powder, dried oregano, garlic powder, onion powder, fine sea salt, and black pepper. Mix lightly with hands until all spices are evenly incorporated, taking care not to overwork the meat.
Shape Patties: Divide the seasoned meat mixture into 8-10 equal portions (about 1.8-2.1 oz each). Gently shape each portion into a round patty (approximately 0.4 inch thick and 2.8-3.1 inches in diameter). Chilling them for 15 minutes helps them stay perfectly formed during cooking.
Sear to Golden: Heat 1 tbsp olive oil in a large 10-inch non-stick skillet over medium heat until it shimmers. Carefully place the patties in the hot skillet, ensuring they are not overcrowded (cook in batches if necessary). Sear for 4-6 minutes per side, until deeply golden brown, crispy at the edges, and cooked through (internal temperature reaches 165°F or 74°C). If patties stick or brown too quickly, lower the heat slightly and add a touch more oil.
Prepare Fresh Garnishes: While patties are cooking, finely chop 0.25 cup fresh cilantro and finely grate the zest from the whole lime, then cut the zested lime into wedges for serving.
Toast Pepitas: In a small, dry skillet set over medium-low heat, toast 2 tbsp pepitas for 2-3 minutes, shaking the pan frequently until fragrant and lightly golden. Watch carefully to prevent burning, then remove immediately from heat to cool.
Serve with Zest: Transfer the cooked patties to a warm serving plate. Arrange 2-3 patties per plate. Generously sprinkle chopped fresh cilantro and grated lime zest over the top. Scatter toasted pepitas around and on top. Serve immediately with lime wedges on the side for an optional squeeze of fresh juice.

Notes

Chilling the shaped patties for 15 minutes helps them maintain their form during cooking. If patties stick or brown too quickly, adjust the heat and add a little more oil. Store any leftover patties in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 30 minutes
Cook Time: 18 minutes
Category: Main Course
Method: Stovetop, Searing
Cuisine: American, Southwest

Nutrition

Serving Size: 2 patties (approx 125 g)
Calories: 230 calories
Sugar: 0 g
Sodium: 575 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 90 mg

Keywords: jimmy dean sausage recipe, homemade sausage, ground chicken, ground turkey, southwest, high-protein, easy dinner, weeknight, healthy, breakfast patties