Homemade Turkey Sausage Breakfast Sandwiches

By Shawn

Ingredients

• FOR THE SAUSAGE
• 1 teaspoon whole fennel seed
• 1 teaspoon dried rubbed sage
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon granulated garlic (garlic powder)
• 1/8 teaspoon ground allspice
• 1 pound ground dark-meat turkey (93 percent lean)
• 1 tablespoon olive oil
• FOR THE SANDWICHES
• 8 whole-wheat English muffins (not honey wheat)
• 2 cups lightly packed fresh spinach leaves
• 2 medium tomatoes, sliced
• Flesh of 2 ripe avocados, sliced
• Hot sauce and/or ketchup (optional)

Details

Servings 8
Adapted from js.washingtonpost.com

Preparation

Step 1

Whisk together the fennel seed, sage, salt, pepper, thyme, garlic powder and allspice in a small bowl.

Place the turkey in a medium bowl, then sprinkle the seasoning blend evenly over it. Use your clean hands to gently work the seasonings into the meat, being careful not to over-mix; it's okay if they are not absolutely evenly distributed throughout. Form the mixture into 8 patties that are about 3 inches across.

Heat half the oil in a medium nonstick skillet over medium-high heat. Once the oil shimmers, add half of the patties; cook until nicely browned on the outside and cooked through, about 3 minutes per side. Transfer to a plate; repeat with the remaining oil and patties.

To make the sandwiches, toast the English muffins. Place a few spinach leaves on the bottom half of each one. Add a cooked sausage patty, then a slice of tomato and a few slices of avocado on each portion. Add hot sauce and/or ketchup, if desired, then place the top of the muffin on the sandwich. Serve right away.