Breakfast Sausage

Griddler® Position: Closed or Flat Selector: Griddle Plate Side: Griddle


No servings information available


12 ounces ground turkey (can use very lean) 4 ounces lean ground pork 1⁄3 cup very finely chopped tart apple 1 tablespoon very finely minced onion 2 tablespoons chopped fresh parsley (1 tablespoon dried parsley) 1 teaspoon rubbed sage ½ teaspoon thyme 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ teaspoon paprika

Nutritional information

Nutritional information per sausage patty: Calories 75 (11% from fat) • carb. 1g • pro. 11g • fat 3g • sat. fat 1g


Put all ingredients into a medium bowl and mix as for meatloaf – combining thoroughly to distribute the seasonings evenly. Unlike ground meat for burgers, which should not be overmixed, it is important to completely mix the meat and seasonings. Shape into ten patties of equal size (about 1¾ ounces each, 1½ to 2 inches in diameter). This may be done the night before, or sausage may be made ahead and frozen. The sausage may be cooked using either the flat or closed griddle position. For closed griddle cooking, preheat the Cuisinart® Griddler® to 425°F with the unit closed. Arrange the sausage patties evenly spaced on the hot griddle plate. Cook the patties for 5 to 6 minutes, until they have reached an internal temperature of 170°F. This is a great, quick way to cook sausage for sausage biscuits or other breakfast sandwiches. To cook the sausage patties on the full griddle, preheat the Cuisinart® Griddler® to 375°F with the unit closed. In the flat position, cook the sausage for 14 to 16 minutes total, turning once after 8 minutes. Cooking on the full griddle allows you to cook eggs or pancakes to accompany the sausage, either on one side of the Griddler® or when finished cooking the sausage. Recipe note: If you have a Cuisinart® Food Processor, you may use it to chop your own freshly ground turkey and pork. Follow the instructions that accompany your processor. After chopping the meat, you may add the chopped apples, onions and seasonings using the pulse until completely combined.