According to one source, there are 10 different nitrates, along with corn syrup in some commercial sausages. I’ve found a really easy way to make homemade turkey sausage and freeze.

Adapted from Skinny ms.

Ingredients:

• 2 pounds lean ground turkey, I use 93% lean
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 2 teaspoon dried sage
• 3/4 teaspoon crushed red pepper flakes (more or less to taste)
• 2 teaspoon dried oregano
• Kosher or sea salt to taste

Directions:

Mix all the ingredients in a stand mixer until spices are distributed. Pat into sixteen patties and flash freeze for several hours until solid. Transfer to labeled quart size bag, squeezing the air out.

Cooking Directions: Pan sautee over medium heat and thawed and golden brown. Turn down heat if patties are browning too quickly.

Fully Cooked Sausage Patties: Pan saute or crumble and brown. Cool patties on cooling rack or crumbles on plate with paper towel. Freeze in a label quart size bag. Ready to consume in breakfast casseroles or reheat in microwave before serving.

Do you prefer to freeze your sausage fully cooked or ready to cook?