Herb and spice amounts are suggestions. Adjust as necessary after cooking your test sausage.)
1/2 pound of ground chicken (preferably freshly ground)
1/2 pound of ground turkey (preferably freshly ground)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon fennel seeds
1 teaspoon sage
1/2 teaspoon red pepper flakes (more or less, depending on heat desired)
1 teaspoon oregano
1 teaspoon parsley flakes
Place the ground chicken and ground turkey in a medium bowl. Add the garlic and onion powders. Grind together the fennel seeds, sage, red pepper flakes, and oregano in a mortar with a pestle.* Mix in the parsley flakes. 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.