Are you tired of boring, bland burgers that leave your taste buds begging for more? Get ready to revolutionize your grilling game with these incredible pork and turkey sausages that combine the best of two worlds! This mouthwatering recipe delivers a perfect balance of juicy meat, tantalizing seasonings, and irresistible texture that will have your family and friends demanding seconds. Whether you're a weekend grill master or a home cooking enthusiast, these sausages are about to become your new go-to recipe for any occasion.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb ground pork
- 1 lb ground turkey
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Buns for serving (optional)
Instructions
- In a large mixing bowl, combine ground pork and ground turkey thoroughly, breaking up any large chunks with your hands or a fork to ensure even mixing.
- Add garlic powder, onion powder, paprika, salt, and pepper to the meat mixture. Mix well to distribute the seasonings evenly throughout the meat.
- Gently form the meat mixture into 4 equal-sized patties, making sure they are compact but not overly compressed. Create a slight indentation in the center of each patty to help them cook evenly and prevent bulging.
- Preheat a grill, grill pan, or skillet over medium-high heat. If using a skillet, lightly oil the surface to prevent sticking.
- Place the patties on the heated cooking surface and cook for approximately 6-7 minutes on the first side, or until a golden-brown crust forms.
- Carefully flip the patties and cook for an additional 6-7 minutes on the other side, or until the internal temperature reaches 165°F (74°C) to ensure food safety.
- Optional: If desired, toast the buns lightly on the grill or in a toaster for added texture and warmth.
- Remove the sausages or burgers from heat and let them rest for 3-4 minutes to allow the juices to redistribute.
- Serve hot on buns with your favorite condiments and toppings, such as lettuce, tomato, onion, or cheese.
Tips
- Meat Mixing Magic: Always mix your ground meats gently to keep the texture light and prevent tough, dense patties. Use your hands or a fork and mix just until ingredients are combined.
- Temperature is Key: Use a meat thermometer to ensure your sausages reach the safe internal temperature of 165°F (74°C). This guarantees both food safety and juicy, perfectly cooked meat.
- Indentation Technique: Create a small dimple in the center of each patty to prevent them from puffing up and ensure even cooking. This simple trick helps your sausages cook uniformly.
- Resting Period: Always let your sausages rest for 3-4 minutes after cooking. This allows the juices to redistribute, keeping the meat moist and flavorful.
- Customize Your Seasonings: Feel free to experiment with additional herbs and spices like dried thyme, smoked paprika, or red pepper flakes to make the recipe your own.
- Moisture Matters: If the mixture seems too dry, add a tablespoon of olive oil or an egg to help bind the meats and keep the sausages tender.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 1g
Protein: 25g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 95mg
