The herb measurements are recommendations only. Keep in mind that chicken and turkey have milder flavors, so you may want to up the amounts of herbs. It is important to cook a test sausage, so you can adjust amounts to your taste.
1/2 pound of ground chicken (freshly ground if possible)
1/2 pound of ground turkey (freshly ground if possible)
1 teaspoon onion powder
1 1/2 teaspoon dried rosemary
1 1/4 teaspoon ground sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried parsley flakes
1 1/2 tablespoons packed Splenda Brown Sugar Blend (3 tablespoons packed regular light brown sugar)
Place the ground chicken and ground turkey in a medium bowl. Grind together the onion powder, rosemary, sage, thyme, and marjoram in a mortar with a pestle.* Mix in the parsley flakes and the brown sugar. Add to the ground meat and mix thoroughly but gently.
Make a small patty and fry completely to check seasonings. Adjust as necessary.
Shape the sausage into patties or stuff into casings. Although the sausage can be used immediately, the taste improves if allowed to rest overnight.
*I highly recommend all cooks have a mortar and pestle. But, if you don’t have one, spices/herbs can be ground in a coffee or spice grinder. Or, put them between two sheets of waxed or parchment paper and roll over the spice/herb sandwich with a heavy can or bottle or rolling pin.