Sausages formed “burger-style,” rather than in links, are a snap to make. Serve them for lunch, on a soft bun with lightly dressed greens, or for breakfast on a slice of toasted bread topped with a poached egg and a sprinkling of grated cheese.
- 2 tablespoons olive oil
- 1 3/4 cup (4 ounces) finely chopped mushrooms, either all one kind or a combination
- 1 pound lean ground turkey
- 1 cup finely chopped California walnuts
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup minced shallot OR green onion
- 1 teaspoon (1 large clove) garlic, minced
- 2 teaspoons dried sage OR 2 tablespoons chopped fresh sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- Heat 1 tablespoon of the oil in a skillet over moderate heat. Add the mushrooms and cook for about 5 minutes, stirring frequently, until the mushrooms soften. Set aside to cool.
- In the meantime, in a large bowl combine the turkey, walnuts, mustard, Worcestershire sauce, shallot, garlic, sage, thyme, salt and pepper. Add the cooked mushrooms and the remaining 1 tablespoon of olive oil. Using your hands or a large spoon, mix vigorously until thoroughly combined. Cover and refrigerate for 30 minutes (or overnight if you wish).
- With your hands, using about 1/2 cup turkey mixture for each sausage, shape and pat into 8 patties, or burgers, each about 4 inches across.
- Coat a large skillet with nonstick cooking spray and place over medium-high heat. Cook about 4 minutes on each side, until well browned and fully cooked.