Source: California Walnuts
Housemade sausage is a signature that can set a breakfast menu apart. Chef O’Brien’s version combines ground turkey, walnuts, mushrooms and seasonings for a leaner take on the traditional blend.
2 tbsp. olive oil, divided
4 oz. (1 3/4 cups) finely chopped fresh mushrooms
1 lb. lean ground turkey
1 cup finely chopped walnuts
1 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 cup minced shallots or green onions
1 large garlic clove, minced
2 tsp. dried sage or 2 tablespoons chopped fresh sage
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. ground pepper
- In large skillet over medium heat, heat 1 tbsp. oil. Add mushrooms; cook 5 minutes, stirring frequently until mushrooms soften. Set aside to cool.
- Meanwhile, in large bowl, combine turkey, walnuts, mustard, Worcestershire, shallots, garlic, sage, thyme, salt and pepper. Add cooked mushrooms and remaining 1 tbsp. olive oil. Mix vigorously until well combined. Cover and refrigerate 30 minutes or overnight.
- Scoop out about 1/2 cup turkey mixture for each sausage. With hands, shape and pat into 8 patties, each about 4 in. across.
- Coat large skillet with nonstick cooking spray and place over medium-high heat. Cook turkey patties in hot skillet 4 minutes on each side until well-browned and cooked through. Serve with eggs, toast and tomatoes.