Turkey links make a healthier alternative to pork sausage links.
Image Credit: LauriPatterson/E+/GettyImages If you enjoy the savory flavor of link sausage but you’re concerned about the fat and calorie content of pork, consider a switch to turkey link sausage.
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Three fresh pork link sausages contain approximately 165 calories and 15 grams of fat, according to the U.S. Department of Agriculture (USDA) Nutrient Database. In comparison, two links of fresh turkey sausage contain about 132 calories and 10 grams of fat, per the USDA.
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The flavor and texture of the two are similar, and the cooking process is nearly identical. You can also buy turkey sausage links that are fully cooked and need only to be thoroughly heated before serving.
Things You'll Need
Turkey links Skillet or frying pan Canola oil, olive oil or nonstick cooking spray Instant-read meat thermometer Cooking Fresh Links
Coat a skillet or frying pan lightly with canola oil or olive oil, or spray the pan with nonstick cooking spray. Turn the burner to medium and allow the pan to preheat for about 30 seconds. Place the turkey sausage links in the pan. Cook the links until the sausage is no longer pink, about 10 to 12 minutes. Use an instant-read meat thermometer to ensure the sausage registers a temperature of 165 degrees Fahrenheit.
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Tip To check the reading, insert the thermometer sideways into a sausage so the thermometer doesn't touch the hot pan.
Preparing Precooked Links
Spray a skillet or frying pan lightly with nonstick cooking spray or coat it lightly with olive oil or canola oil. Place the pan over medium heat for about 30 seconds. Place the precooked turkey links in the pan. Cook the links until they’re completely hot — about 5 minutes. Stir the links occasionally to prevent sticking.
Tip Once you open a package of fresh turkey sausage links, use the sausage within 2 to 3 days. You can also cook frozen turkey links. Add approximately 6 minutes for uncooked links and about 3 minutes for precooked links. Warning Always use a meat thermometer to ensure that fresh turkey sausage links are completely cooked to at least 165 degrees Fahrenheit, according to the USDA. Don’t rely on appearance.
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references
Jimmy Dean: "Turkey Sausage Links"
Butterball: "Fresh Turkey Breakfast Sausage Links"
USDA Nutrient Database: "Pork sausage, link/patty, fully cooked, unheated"
USDA Nutrient Database: "Sausage, turkey, breakfast links, mild, raw"
USDA: "Safe Minimum Internal Temperature Chart"
references
Jimmy Dean: "Turkey Sausage Links"
Butterball: "Fresh Turkey Breakfast Sausage Links"
USDA Nutrient Database: "Pork sausage, link/patty, fully cooked, unheated"
USDA Nutrient Database: "Sausage, turkey, breakfast links, mild, raw"
USDA: "Safe Minimum Internal Temperature Chart"
Turkey links make a healthier alternative to pork sausage links.
Image Credit: LauriPatterson/E+/GettyImages
Image Credit: LauriPatterson/E+/GettyImages
Learn how to fill your plate with healthy, nutrient-dense foods by logging your meals on the MyPlate app. Download now to fine-tune your diet today!
- Turkey links
- Skillet or frying pan
- Canola oil, olive oil or nonstick cooking spray
- Instant-read meat thermometer
To check the reading, insert the thermometer sideways into a sausage so the thermometer doesn’t touch the hot pan.
Once you open a package of fresh turkey sausage links, use the sausage within 2 to 3 days. You can also cook frozen turkey links. Add approximately 6 minutes for uncooked links and about 3 minutes for precooked links.
You can also cook frozen turkey links. Add approximately 6 minutes for uncooked links and about 3 minutes for precooked links.
Always use a meat thermometer to ensure that fresh turkey sausage links are completely cooked to at least 165 degrees Fahrenheit, according to the USDA. Don’t rely on appearance.
Jimmy Dean: "Turkey Sausage Links"
Butterball: "Fresh Turkey Breakfast Sausage Links"
USDA Nutrient Database: "Pork sausage, link/patty, fully cooked, unheated"
USDA Nutrient Database: "Sausage, turkey, breakfast links, mild, raw"
USDA: "Safe Minimum Internal Temperature Chart"
