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.
- 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
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?