There’s something deeply comforting about a simple, well-seasoned sausage sizzling in a skillet. This Homemade Italian Turkey Sausage or Chicken Sausage recipe is bright, aromatic, and easy to make with pantry-friendly spices and colorful bell peppers. It’s lean, flavorful, and versatile—perfect for pasta, sandwiches, breakfast scrambles, or tucked into peppers and rice. Follow these clear steps to make a batch in under 30 minutes.

Why you’ll love this version

Bright bell peppers add crunchy texture and fresh flavor without extra fat.
Aromatic herbs and spices mimic classic Italian sausage notes—thyme, oregano, marjoram, fennel, paprika—without any fuss.
Lean protein keeps the sausage lighter while still moist and satisfying when cooked properly.
Flexible: swap turkey for chicken without changing flavors or technique.

Ingredients

▢1.3lbs93% lean ground turkey
▢1/4cupgreen bell pepper,minced
▢1/4cupred bell pepper,minced
▢1clovegarlic,crushed
▢1/2tspsweet paprika
▢1/4tspkosher salt
▢1/4tspblack pepper
▢1/8tspdried thyme
▢1/8tspdried oregano leaves
▢1/8tspdried marjoram leaves
▢1/4tspdried fennel
▢1tspsugar

Equipment

Large mixing bowl
Sharp knife and cutting board
Measuring spoons and cup
Large skillet or frying pan
Wooden spoon or spatula
Instant-read thermometer (optional)

Flavor notes and tips

This Homemade Italian Turkey Sausage or Chicken Sausage leans on dried herbs to deliver classic Italian flavor. The fennel gives that slight anise-laced tone common to Italian sausages, while the paprika lends a touch of sweetness and color. The small amount of sugar balances acidity and rounds out the spice mix. Mince the peppers finely so they integrate into the sausage and release moisture and flavor during cooking.

Using 93% lean ground turkey means the patties will be leaner than traditional sausage. To prevent dryness, cook over medium heat and avoid overcooking. If you’d like a juicier result, you can substitute the turkey for ground chicken at the same weight, following the same method.

Step-by-step instructions

Follow these clear steps to prepare and cook the sausage. The directions are rewritten and clarified to match the ingredient list and provide the best results.

Prepare the vegetables and aromatics: mince 1/4 cup green bell pepper and 1/4 cup red bell pepper finely. Crush 1 clove garlic so it’s ready to mix into the meat.
Combine the meat and seasonings: place 1.3 lbs 93% lean ground turkey in a large mixing bowl. Add the minced green and red bell peppers and the crushed garlic.
Add the dry spices: sprinkle 1/2 tsp sweet paprika, 1/4 tsp kosher salt, 1/4 tsp black pepper, 1/8 tsp dried thyme, 1/8 tsp dried oregano leaves, 1/8 tsp dried marjoram leaves, 1/4 tsp dried fennel, and 1 tsp sugar over the meat and vegetables.
Mix gently but thoroughly: using clean hands or a spoon, fold the ingredients together until evenly distributed. Avoid overworking the meat; stop mixing once the spices and vegetables are homogeneously incorporated.
Shape or portion the sausage: form the seasoned mixture into patties or portion it into sausage-sized pieces. Aim for uniform size so they cook evenly. You can also leave the mixture loose for crumbling into sauces.
Heat the skillet: place a large skillet over medium heat. If desired, add a small drizzle of neutral oil to prevent sticking, especially if your pan is not nonstick.
Cook the sausage: add the patties or portions to the hot skillet in a single layer without crowding. Cook for about 4–6 minutes per side, depending on thickness, until each side is browned and crisp in spots. If you’re crumbling the sausage, break it apart with a spatula and cook, stirring occasionally, until evenly browned.
Check doneness: use an instant-read thermometer to confirm the internal temperature reaches 165°F (74°C) for poultry, or cut into a piece to ensure there is no pink and the juices run clear.
Rest briefly: transfer the cooked sausage to a plate and let it rest for 2–3 minutes. This helps redistribute juices and improves texture.
Serve and store: serve the Homemade Italian Turkey Sausage or Chicken Sausage hot with your favorite sides—pasta, sautéed greens, crusty bread, or scrambled eggs. Refrigerate leftovers in a sealed container for up to 3 days, or freeze for longer storage.

Serving suggestions

Serve sliced over creamy polenta with a drizzle of olive oil and a sprinkle of Parmesan.
Toss crumbled sausage into your favorite tomato sauce and serve with pasta for an easy weeknight meal.
Layer sliced sausage in a toasted roll with sautéed onions and peppers for a hearty sandwich.
Add crumbled sausage to a breakfast hash with potatoes, onions, and eggs.

Storage and make-ahead

Make the sausage mixture up to a day ahead and keep it covered in the refrigerator. Form and cook just before serving for the best texture. Cooked sausage keeps well in the fridge for three days. For longer storage, freeze cooked pieces on a sheet tray, then transfer to a freezer-safe bag for up to three months. Reheat gently in a skillet or in a low oven to preserve moisture.

Common questions

Can I use ground chicken instead? Yes—ground chicken is a direct swap and will yield similar results. The recipe title even reflects that flexibility: Homemade Italian Turkey Sausage or Chicken Sausage.

Do I need to add oil to the pan? With 93% lean ground turkey, the meat won’t render much fat. Use a small amount of neutral oil if your pan isn’t nonstick to prevent sticking and help with browning.

Can I make links or stuffed casings? This recipe is written for loose sausage or patties. If you want sausages in casings, you’ll need additional equipment and steps for stuffing; the seasoning blend here will work well for that purpose too.

Final notes

This Homemade Italian Turkey Sausage or Chicken Sausage proves you don’t need complex ingredients to make something delicious. With a handful of spices and fresh bell peppers, you’ll have an all-purpose protein that brightens weeknight dinners and elevates weekend brunches. Make a double batch and keep some in the freezer—you’ll be surprised how often this quick, flavorful sausage becomes the centerpiece of a meal.

Homemade Italian Turkey Sausage or Chicken Sausage

A quick homemade Italian-style poultry sausage blend that's versatile for patties or crumbled use.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings: 5 servings

Ingredients Equipment Method Notes

Ingredients

1.3 lb 93% lean ground turkey
1/4 cup green bell pepper minced
1/4 cup red bell pepper minced
1 clove garlic crushed
1/2 tsp sweet paprika
1/4 tsp kosher salt
1/4 tsp black pepper
1/8 tsp dried thyme
1/8 tsp dried oregano leaves
1/8 tsp dried marjoram leaves
1/4 tsp dried fennel
1 tsp sugar

Equipment

Mixing Bowl
Measuring Spoons
Measuring cup
Knife
Cutting Board
fork or hands for mixing
skillet (if cooking)

Method

Place the ground turkey in a mixing bowl and add the crushed garlic, minced green and red bell peppers, sweet paprika, kosher salt, black pepper, dried thyme, oregano, marjoram, fennel, and sugar.
Mix thoroughly with your hands or a fork until the spices and vegetables are evenly distributed throughout the meat.
Form the seasoned meat into patties or leave crumbled for recipes that call for sausage.
To cook patties, heat a skillet over medium heat and cook for about 4–5 minutes per side or until internal temperature reaches 165°F (74°C); for crumbled sausage, cook and break up with a spatula until fully browned and cooked through.