Maple Turkey Sausage Patties
Golden-brown turkey patties with maple and sage—all the breakfast sausage flavor without the garlic, onion, or mystery spices that sneak into store-bought versions. Zero fiber, 11g protein per patty.
Maple Turkey Sausage Patties
Golden-brown turkey patties with maple and sage—all the breakfast sausage flavor without the garlic, onion, or mystery spices that sneak into store-bought versions. Zero fiber, 11g protein per patty.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Combine the ground turkey, maple syrup, sage, thyme, salt, pepper, nutmeg, and cayenne (if using) in a large mixing bowl.
Equipment: large mixing bowlMix gently with your hands just until the seasonings are evenly distributed throughout the meat. You should no longer see dry pockets of spice.
Tip: Gentle mixing is the secret to tender patties—treat it like you're folding, not kneadingStop mixing as soon as everything is combined. Overworking the meat creates dense, tough patties.
Divide the mixture into 8 equal portions, roughly 2 ounces each.
Shape each portion into a flat patty about 1/2-inch thick, pressing gently to compact without squeezing too hard.
Heat the olive oil in a large skillet over medium heat until it shimmers and moves easily across the pan.
Equipment: large skilletAdd the patties to the skillet, leaving space between each one. Cook for 5-6 minutes per side, until golden brown and caramelized at the edges.
Tip: Resist the urge to press down on the patties—you'll squeeze out the juicesCheck doneness by inserting an instant-read thermometer into the thickest part—it should read 165°F (74°C). The patties should feel firm to the touch and show no pink in the center.
165°F (74°C)Equipment: instant-read thermometerTransfer the cooked patties to a paper towel-lined plate to drain excess oil briefly before serving.
Equipment: paper towels
Notes
Storage
Refrigerate cooked patties in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat for 2-3 minutes per side, or microwave for 30-45 seconds until warmed through.
Freezer-friendly
Freeze uncooked patties with squares of parchment paper between them to prevent sticking. Stack in a freezer bag or container for up to 3 months. Cook from frozen, adding 2-3 minutes per side to the cooking time.
Make-ahead
Form the patties and refrigerate overnight before cooking. The flavors meld together, and cold patties hold their shape better when they hit the pan.
SCD alternative
Maple syrup is not permitted on the Specific Carbohydrate Diet. Substitute with an equal amount of honey for an SCD-compliant version. Honey is the only sweetener allowed on SCD.
Maple syrup matters
Use pure maple syrup only—pancake syrup often contains high-fructose corn syrup and additives that can trigger symptoms. Pure maple syrup is low-FODMAP and adds natural sweetness without excess fructose.
Turkey fat content
93% lean is the sweet spot. Leaner turkey (99%) makes dry patties, while fattier blends (85%) can be greasy and harder to digest during flares.
Milder version
For sensitive stomachs, omit the black pepper, cayenne, and nutmeg entirely. The maple and sage still provide plenty of flavor.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
