You won’t miss the fat in this lean, low-histamine version of Italian sausage bursting with the falvor of fresh basil. We made a mess of this sausage last weekend while batch cooking with friends, and a lot of it didn’t make it to the freezer because of all the nibbling.
2 1/2 pounds ground turkey breast
3 large garlic cloves, minced
1/4 cup chopped fresh basil
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary, rubbed between your fingers to break it up
1/8 teaspoon red pepper flakes
1 teaspoon dried fennel seed
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
Mix all ingredients together by hand. Shape into patties and fry, or simply scramble the sausage mixture in a large frying pan, creating coarse crumbles perfect for spaghetti sauce or tossing with pasta. Freezes well raw or cooked.
If you want to, you can use this mixture to stuff casings and create a more traditional sausage shape. I always remove my sausage from the casing before eating it anyway.
(c) 2007 Jeanette Bradley
These look fabulous! Congratulations on creating such an inspiring, helpful site. I shall definitely be back!
I like the sound of the recipe but my son can not have red pepper flakes in his low histamine menu. Can that item be replaced with something or just left out of the recipe?
I make this recipe all the time, sometimes I leave out the red pepper or use black pepper instead. If I leave it out, my daughter is more likely to eat the sausages, so they are more (not less) appealing to a kid that way.
Good luck!