Homemade Turkey Sausages

Herby homemade sausages at approximately 140 calories each. Golden outside, tender inside, and no mystery ingredients.

Shop-bought sausages carry a lot of hidden fat, which is exactly why making your own is worth the twenty minutes. Minced turkey, golden sauteed onion, garlic, and fresh sage come together with wholemeal breadcrumbs into eight properly seasoned sausages at around 140 calories and 3 WW Classic Points each. A spoonful of thick Greek yogurt keeps them moist, so they stay tender rather than turning dry the way lean turkey sometimes can.

Recipe Info

Makes: 8 sausages  |  Prep Time: 15 minutes  |  Cook Time: 12 minutes  |  Calories per sausage: ~140

Nutrition per Sausage (Estimated)

Protein: 13g  |  Fat: 6.5g  |  Carbohydrates: 7g  |  Fiber: 1g

WW Classic Points: Approximately 3 points per sausage (estimated from the original 3 point recipe, updated to reflect less oil, Greek yogurt in place of sour cream, and a smaller quantity of breadcrumbs, which brings the calories down from 197 to around 140). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, peeled and finely chopped
• 1 garlic clove, peeled and finely chopped
• 450g / 1lb minced turkey
• 70g / 2.5oz wholemeal breadcrumbs
• 3 tablespoons plain 0% fat Greek yogurt
• 1/2 teaspoon finely chopped fresh sage
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon olive oil, for cooking

Instructions

1. Soften the aromatics. Heat the tablespoon of olive oil in a non-stick frying pan. Add the onion and garlic and saute for 6 to 7 minutes, until the onion is golden and sweet. Let it cool for a few minutes.
2. Mix the sausage meat. Combine the minced turkey, breadcrumbs, Greek yogurt, sage, salt, and pepper in a large bowl. Add the cooled onion and garlic and mix with your hands until evenly combined.
3. Shape the sausages. Divide the mixture into 8 equal balls, then roll each one on a clean work surface into a sausage shape about 10cm (4 inches) long.
4. Chill briefly. Refrigerate the shaped sausages for 15 minutes if you have time. They hold together far better in the pan.
5. Cook until golden. Heat the remaining teaspoon of oil in a non-stick frying pan over medium heat. Cook the sausages for 10 to 12 minutes, turning regularly, until deep golden on all sides and cooked through. Use a food thermometer to confirm the centre has reached 74C (165F), following USDA food safety basics, rather than judging by colour alone.

Serving Suggestions

• Serve with a poached egg and grilled tomatoes for a substantial breakfast
• Pair with mashed sweet potato and steamed greens
• Slice into a tomato and basil pasta sauce
• Serve in a wholemeal roll with mustard and rocket
• Cook on the barbecue alongside peppers and courgettes

Tips and Variations

• Cooling the onion before mixing it in matters. Warm onion starts to cook the turkey and makes the mixture harder to shape
• Wet your hands slightly before rolling and the mixture will not stick
• Fresh thyme or a pinch of fennel seed in place of the sage gives a more Italian character
• A pinch of chilli flakes and some smoked paprika makes a good spicy version
• Turkey is lean, so cook to just done. Pushing them further is what dries them out

Why This Recipe Works

The original recipe used three tablespoons of oil between the sauteing and the frying, which was doing very little for flavor and a great deal for the calorie count. Cutting that back to a tablespoon plus a teaspoon in a non-stick pan browns the sausages just as well. The real flavor comes from properly caramelised onion, garlic, and fresh sage, none of which cost anything worth counting, while Greek yogurt in place of sour cream keeps the mixture moist and quietly adds protein. The result is a sausage that tastes like a sausage rather than a compromise.

Storage and Reheating

Store cooked sausages in an airtight container in the refrigerator for up to 3 days, as advised in USDA guidance on leftovers. Reheat in a covered pan over low heat or in a moderate oven for 8 to 10 minutes. Uncooked shaped sausages can be frozen on a tray, then bagged, for up to 3 months. Defrost fully in the refrigerator before cooking.

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Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.

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