Now that I'm back in the States, I'm helping my mom with a lot of things.
She really likes the Jimmy Dean breakfast sausage, but wants to cut down on fat, so she uses their turkey sausage. It's good, but not quite as flavourful as the regular, pork sausage. In addition, it costs almost $4 for a 9.6-ounce package of patties.
Since I have had very good results with a copycat recipe, I decided to try it with some ground turkey that was only $2.58/lb. It was delicious but, as expected, a bit dry, due to turkey's lack of fat. The store-bought sausage, however, doesn't get dry.
Do any of you know of any ways to prevent the dryness of turkey-based sausage without adding fat or any other meat to it?
Thanks!