Switching from beef and pork products to poultry versions as a way to lower calories and fat content, is both commonplace and easy these days. Some of these products, however, come out exceedingly bland, dry, and pasty. When I saw Honeysuckle White Turkey Breakfast Sausage on my store's shelves, the uniform and browned patties on the chub's wrapping lured me into buying it.
When I cut the chub open to form patties, I was surprised at its appearance because it looks almost exactly like pork sausage. It's a deep, deep pink, and there's mysterious gristle pieces floating in it. I formed 8 patties and set them to cook on a nonstick griddle. They started to brown and render grease - actually a surprisingly large amount. Admittedly, I'm sure a lot of it was actually water, but I was shocked by the amount of liquid being released from the meat. The patties shrunk up a good bit, (note - form them very thin) and they browned beautifully, even though I added no extra oil. The flavor is absolutely divine - spicy and salty, with that rough-but-not-tough texture that pork sausage has. In fact, with the exception of the slightly lighter cooked appearance, I'd be hard-pressed to tell the difference between this and regular pork sausage.
One serving (2 ounces) of Honeysuckle White Turkey Breakfast Sausage provides 100 calories, 4.5 grams of fat, 1.5 grams of which is saturated fat (7% of the daily value), 40 mg of cholesterol (14% of the DV), 350 mg sodium (14% of the DV), 1 gram of carbohydrates, and 13 grams of protein. The ingredients are dark turkey meat, water, maltodextrin, dextrose, salt, spices, and artificial flavor.
While not as wonderfully low in calories and fat as some vegetarian sausages, this has a far more traditional taste and texture. The sodium is a little higher than I'd like to see, and the added sugar seems odd to me, but the good amount of protein makes even one patty quite satisfying. A 1 lb chub cost me $1.59, which is about the same as any pork sausage that I've seen. I'll definitely make this a freezer staple.