This recipe is for sausage out of the casing, a nice recipe if you've got lots of dried herbs in your pantry. It is full of flavor, but dryer than traditional sausage because it is low in fat. Try incorporating it into dishes that have some kind of a sauce like lasagna, bolognese, or our [Sausage and Pasta Skillet](https://www.bmc.org/recipes/sausage-and-pasta-skillet). You can also form it into a patty and then pan-sear it for use on a breakfast sandwich.



 

    Serves: 9 servings    Total Time:  15 minutes Prep Time: 5 minutes Cook Time: 10 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Parlsey - 1 teaspoon, dried  Paprika - 1 teaspoon (regular or smoked) Salt - ½ teaspoon kosher or ¼ teaspoon table/iodized salt Oregano - ½ teaspoon, dried Fennel - ½ teaspoon fennel seeds Garlic\_Powder - ½ teaspoon OR 4 cloves minced OR 2 teaspoons minced  Rosemary - ¼ teaspoon dried and crushed Thyme - ⅛ teaspoon dried Black\_Pepper - ⅛ teaspoon or a few grinds of fresh ground black pepper Ground\_Turkey - 1 lb 93% lean, or ground chicken or pork 

## Instructions

Step 1

Combine all the herbs, garlic salt and pepper in a small dish. 

Step 2

Pour herbs over turkey, and combine well using clean hands or a potato masher. 

Step 3

Keep the turkey in a bowl, covered, in the fridge for 30 minutes or overnight, and then use in your favorite recipe. 

 

### Notes

## Nutrition Information

  Calories: 120 Calories Fat: 7 Saturated Fat: 2 Carbohydrates: Net Carb: 0 Dietary Fiber: 0 Protein: 14 Sodium: 110