We love breakfast sausage, but hate all the fillers, sugar and preservatives in store bought. This recipe is a synch to make whether you mix by hand, in a large bowl or blend in the food processor. The grated zucchini helps keep the turkey sausage moist.

Makes 12-16 (depending on size)

2lbs./ 1kg ground turkey breast

1 teaspoon Maldon sea salt

1/2 teaspoon ground cayenne

1 heaping teaspoon thyme

1 heaping teaspoon sage

1 large garlic clove, minced

1 large zucchini, finely grated (I use food processor)

Optional: 1 Tablespoon cold butter, chopped

Method:

1. Preheat the oven to 425F/220C fan/convection.

2. Line a baking tray with sides with a silpat or baking parchment.

3. In a large mixing bowl or food processor combine all ingredients until just blended. I use a food processor for the entire recipe for easy clean up - grate the zucchini and change blades and blend all together.

4. Shape into 12 patties and press with your palm to flatten. I like to put a thumbprint in the center (like you for for hamburgers) to make sure they are not pink in the center.

5. Bake approximately 20 minutes, or until lightly golden, flipping halfway through at the 10 minute mark. It’s best to use a thermometer to ensure fully cooked 160F/71C.

   Freezing: *If you are freezing these please don’t overcook as you’ll be reheating these again. I wrap/fold (what the French call: en papillote) in parchment and reheat from frozen in the oven whilst I’m prepping breakfast and voila finished at the same time. As for freezing, I place between layers of parchment in a plastic container or ziplock. These last for up to 3 months frozen.

**Note: the raw zucchini does release a lot of water on your baking tray. I am not concerned since it does keep the turkey moist during cooking and prevents dry turkey for reheating, hence why zucchini is it the recipe. Just be mindful of this when removing the baking tray from the oven. If the amount of moisture bothers you, you can try this: after grating sprinkle with salt and place in a colander to drain some of the excess water out. Then proceed to mix with the remaining ingredients.