INGREDIENTS:

• 2½‐Pounds Ground Turkey
• 1‐Cup Coconut Oil (Solidified and Crumbled)
• 1‐TBSP Brown Sugar
• 1‐TBSP Ground Sage
• 1‐TBSP Maple Syrup
• 1½‐TBSPs Cayenne Pepper
• 1½‐Ground Black Pepper
• 1½‐tsps Salt
• 1½‐tsps Thyme
• 1¼‐tsps Ground Coriander
• 1¼‐tsps MSG
• 1¼‐tsps Red Pepper Flakes
• 1‐tsp Dried Basil
• ½‐tsp Garlic Powder
• ½‐tsp Marjoram
• ½‐tsp Onion Powder
• ½‐tsp Smoked Paprika
• ½‐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. I then crush it up with a hammer until I have pea sized pieces or smaller, so that it will mix into the sausage mixture more evenly.
2. Then I thoroughly mix all ingredients in a large mixing bowl.
3. Use a large bowl 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.
5. Cover the mixture (or place in Ziplock bag) and Refrigerate over night so all the flavors are distributed throughout.

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