INGREDIENTS:

• 2½‐Pounds Ground Turkey
• 1‐Cup Coconut Oil (Solidified and Grated)
• 1‐TBSP Brown Sugar
• 1‐TBSP Ground Sage
• 1‐TBSP Maple Syrup
• 1‐TBSP Cayenne Pepper
• 1‐TBSP Ground Black Pepper
• 2‐tsps Thyme
• 2‐tsps Ground Coriander
• 2‐tsps MSG
• 2‐tsps Red Pepper Flakes
• 2‐tsps Dried Basil
• 2‐tsps Salt
• 1‐tsp Garlic Powder
• 1‐tsp Marjoram
• 1‐tsp Onion Powder
• 1‐tsp Smoked Paprika
• 1‐tsp Rosemary
• Large Mixing Bowl
• Rubber Gloves

DIRECTIONS:

1. I usually start this off by placing the coconut oil in a plastic bag and then placing it in the refrigerator until it is solid. Then I grate it on the large side of a cheese shredder, so that it will mix into the sausage mixture more evenly.
2. Place all ingredients in a large mixing bowl. I use stainless steel with a rubber bottom so it doesn’t move while I’m mixing.
3. Put on your rubber gloves, and mix everything together by squeezing it with your hands.
4. You will want rubber or disposable Nitrile gloves for this or your hands will get painfully cold. I usually have a box on hand for kitchen stuff that I purchased from Harbor Freight.
5. Cover the mixture (or place in Ziplock bag) and Refrigerate over night so all the flavors are distributed throughout.
6. Squeeze into patties like you would with regular ground sausage and fry in a pan on medium heat. The coconut oil will help with browning and keeping the sausage from sticking too much.

Notes:
This will look like pork breakfast sausage, but will be less fatty and hopefully more healthy.
The coconut oil will help with making the cooked saugasage less dry.