maple turkey breakfast sausages

Maple and turkey belong together just like breakfast and sausages. Although I am living in Bavaria - the German state famous for its breakfast specialty of Weisswurst with sweet mustard and a pretzel - I hardly ever eat sausages for breakfast. I blame it on the fact that I am Canadian. I grew up with special breakfast sausages of the smaller and sweeter variety, the type of sausages that no traditional here in Munich would serve.

Although the Weisswurst is somewhat sweet, it is the main feature and the mustard and pretzel play merely supporting roles. Maple turkey breakfast sausages, on the other hand, are supposed to only play a supporting role to the eggs and toast and beans one might find on a Canadian breakfast plate. However, like the Weisswurst the maple turkey sausages steal all of the attention. They may be smaller than their Bavarian counterpart, but boy do they make up for their size with their combination of sweet and spicy. What I mean to say is that these are really, really good. I mean they better be if I am going to make homemade sausages in a sausage-obsessed country. Seriously. Go make these.

Maple Turkey Breakfast Sausages

adapted from Gwyneth Paltrow's 'Notes From My Kitchen Table'

Ingredients

1 tsp fennel seeds
a generous pinch of crushed chillies
a pinch of cayenne pepper
a generous pinch of coarse sea salt
freshly ground black pepper
2 tsp finely chopped fresh sage
fresh thyme
250g finely minced turkey
2 tbsp Maple Syrup
oil for frying (virgin olive oil, ghee etc.)

With a mortar and pestle smash together the fennel seeds, crushed chillies, cayenne, salt and pepper.

In a mixing bowl mix together the minced turkey, spice mixture, sage, thyme and maple syrup. Use a spoon or your hands to make sure everything is thoroughly combined.

Form the mixture into small patties shaped like sausages, about 10-12 patties. Heat the cooking oil in a large pan over medium-high heat. Cook the sausages for about 1-2 minutes on each side (depending on the size of the patties and the heat of the pan). Serve warm.

Guten!

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