- 1.5 lbs ground turkey, chicken or pork
- 1 Tbsp avocado or olive oil plus more for cooking
- 1/2 tsp dried thyme
- /12 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked or regular paprika
- 1/2 tsp fennel seed
- 1/4 tsp cummin
- 1/4 tsp marjoram
- 1/4 tsp cayenne
- 1 tsp sea salt
- 1/2 tsp ground black pepper
In a large bowl, mix together all seasonings.
Add meat and oil and mix thoroughly until the seasoning is evening distributed throughout the meat.
At this point, you may either cook the meat in patties or crumbles depending on your desired results.
Form the meat into patties. Heat 2 Tbsp oil in a large skillet over medium heat. Place the patties on the skillet, lifting the pan and moving it around to coat the patties with oil. Cook until no-longer pink inside (approximately 6 minutes a side), occasionally moving the patties around to prevent sticking. After you flip the patties, cover with a lid to ensure they cook all the way through.
Heat 1 Tbsp oil in a large skillet over medium high heat. Once the oil is heated, add the meat and cook, breaking it up with a spatula, until no longer pink.
For convenience, you can freeze this sausage in individual servings once it is cooked, then throw it in your lunch bag when you are ready to take it with you.
Make up the spice mix ahead of time, doubling or even tripling the recipe to save time when you are ready to cook the sausage. Store spice mix in a jar or air-tight container until ready to use.
Pack in a container with a twist top or snap lid. Patties can be packed in a baggie as well.
Re- heat in the airplane oven, covered, for 20 minutes or over medium heat in a mini skillet in the hotel room.