Poultry Sausage Sandwich


Make Ahead: Turkey Sausage and Egg Breakfast Sandwiches

Video taken from the channel: Spirit Whisperings, with Lyndsay Wells


Sausage and Peppers Sandwich My Mothers Secret Recipe

Video taken from the channel: For Us Foodies


Sausage and Peppers Italian Style Recipe by Laura Vitale Laura in the Kitchen Ep. 73

Video taken from the channel: Laura in the Kitchen



Video taken from the channel: Bigtone Productions Beats & Feasts


Turkish Street Food Sucuk Toasty / How to make sucuk toasty

Video taken from the channel: Foodie Trekker


How to Make Jeff’s Sausage and Peppers Hero | Food Network

Video taken from the channel: Food Network


Breakfast On The Go: Spicy Turkey Sausage, Egg & Cheese Muffin Sandwich | Cooking With Carolyn

Video taken from the channel: CookingWithCarolyn

Ingredients 1 tablespoon plus 1 teaspoon vegetable oil 2 medium white onions, halved, sliced 1/4 inch thick lengthwise 3 red or orange bell peppers (ribs and seeds removed), sliced 1/4 inch thick Coarse salt and ground pepper 4 spicy or sweet Italian turkey sausages. Turkey Sausage Sandwich Turkey Sausage Sandwich. Ingredients.

Directions. Heat a nonstick skillet over medium-low heat. Add olive oil, onion and garlic.

Stir frequently until onion Nutrition Information. Add 1 large sunny side up egg for more calories, protein and fat. Add 2 slices of.

Turkey Sausage Sandwich Ingredients Garden Veggie Egg White: Egg whites, diced roma tomatoes (tomato, calcium chloride), spinach, Monterey jack cheese: (Pasterized milk, cheese culture, salt, enzymes, natamycin (mold inhibitor)), full moisture parmesan cheese (part-skim milk, cheese culture, salt, enzymes). INSTRUCTIONS Preheat oven to 325˚F. Lightly grease a 9”x13” baking dish and pour in beaten eggs.

Bake eggs for 20 to 25 minutes or until set. Remove from oven and cool. Using a 4 inch circle cutter, cut out 6 egg rounds and set aside. Place all turkey sausage ingredients into a mixing bowl and mix.

To make the sandwiches, toast the English muffins. Place a few spinach leaves on the bottom half of each one. Add a cooked sausage patty, then a slice of tomato and a few slices of avocado on each portion.

Add hot sauce and/or ketchup, if desired, then. The star of this sandwich is homemade turkey sausage flavored with the expected (sage) and the unexpected (gochujang). I tuck a crispy sausage patty, a generous spoonful of scrambled eggs and a. ingredients. vegetable egg white patty bistro bun spicy turkey sausage gouda cheese roasted pepper spread. 290 cal. start order add to order. turkey sausage, roasted red pepper & gouda breakfast sandwich.

290 cal. choose an ingredient to substitute. done. Made with egg whites, roasted potatoes, cheddar cheese, and turkey sausage wrapped in a crispy flatbread, the Turkey Sausage Flatbread Breakfast Sandwich is engineered to fill you up before you dart off to your busy day. Follow product prep instructionscleaning and assembly Lightly spray the maker with non-stick cooking spray Place half of the english muffin in the bottom followed by a slice of cheese and the sausage patty.

Lower the next ring and add the eggs. Allow eggs to slightly set. Add the second english.

12 breakfast muffin sandwiches Made with turkey sausage, egg whites and cheese Fully cooked, heat in oven or microwave Individually wrapped for resale.

List of related literature:

• Use sliced turkey or chicken instead of bologna or salami on the sandwich.

“Way to Eat: A Six-step Path to Lifelong Weight Control” by Maura Harrigan Gonzalez
from Way to Eat: A Six-step Path to Lifelong Weight Control
by Maura Harrigan Gonzalez
Ebsco Publishing, 2002

Turkey is also processed into hot dogs, turkey ham, turkey pastrami, and turkey sausage.

“The Encyclopedia of Nutrition and Good Health” by Robert A. Ronzio
from The Encyclopedia of Nutrition and Good Health
by Robert A. Ronzio
Facts On File, 2003

Variation: Add 1/2 cup finely chopped ham, crisp bacon, sautéed sausage, chopped shrimp, crabmeat, or smoked turkey.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

These turkey sausages are a total treat.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

Siriously Mini Make these with plain breakfast sausage or turkey sausage instead of chorizo for a less spicy breakfast.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

SUBSTITUTIONS: If you don’t eat pork, you can make this sausage with ground turkey instead; be sure to use dark meat for juicy sausage.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

Assemble 4 sandwiches by layering ingredients as follows between prepared bread (with mayonnaise mixture inside sandwich): half of Swiss, turkey, crisp bacon, arugula, and remaining Swiss.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Top with 1 to 2 slices of Swiss cheese, 2 tomato slices, 2 lettuce leaves, 2 strips of bacon, and 2 slices of smoked turkey.

“Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue” by Paul Kirk, Bob Lyon
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue
by Paul Kirk, Bob Lyon
Harvard Common Press, 2004

These products include portioned, seasoned cuts; batter-breaded patties and nuggets; sliced meats for delis; luncheon meats for sandwiches; and a large variety of low-fat cured, cooked items such as “turkey ham,” “turkey bacon,” frankfurters, and bologna.

“Poultry Meat Processing” by Casey M. Owens
from Poultry Meat Processing
by Casey M. Owens
CRC Press, 2010

FOR THE SAUSAGES: Combine the pork, curing salt, pepper, sugar, pistachios, red wine, and garlic in a bowl and mix well.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • Thank you sooo much for posting this video. I made 12 over the weekend and put them in the freezer. Tried one today at work and it is so good. I wish I tried this sooner. My job sells pre made frozen sandwiches like this and they have nothing on these breakfast sandwiches. Thanks for sharing!

  • Breakfast sausage is another thing sorely lacking in New Zealand. (You know what they eat here? Pale big fat weiners, it makes me want to you know…) I have been checking out recipes and this one looks like the one.  Thanks as well for the storage tips because I’ve never made homemade.

  • Just cook good food at home and avoid fast (junk) food at all cost, and you’ll like your waistline much better. Laura, thanks for the inspiration that you give in your many recipes!

  • Hey doll a tall cup of orange juice n the meal is complete this looks delishhhhhhhhh homemade is always betta thanks for sharin stay sweet ;))

  • Lovely to see you again, and with one of my fave muffins too! Looks yummy, thank you so much for the tips, tricks and recipe. adores

  • No onions or marinara sauce. Should have done the sausage in the oven and then used the natural fat to do the peppers and onions. Just another no cooking food network asshole.

  • Not the right way to cut peppers where you waste more than half. And as for the onions, I guess you were going for a Rainbow look and omitted the white part of the onions. Could have used red onions though, fitting for the Rainbow theme you seem to be going with.

  • As Truck driver., I learned you can’t get those crusty rolls everywhere only on the East Coast I’m from Bucks County, PA in betweennPhilly and Trenton no we love our crusty rolls yummm

  • Ok, this is like a porno to me, a beautiful Italian woman cooking. Maddona Mia, a cooking show should not arouse me. God she is beautiful…no ring on her finger???? Can that be possible, She may be the hottest girl I ever seen in my life, Dear Lord she can Make me a sausage Sangwich, and I’d gladly reciprocate with my Italian salami….

  • Laura…great recipes and we try many of them…but…Sorry…in this one….using your method there is NO “maximum crispiness” as you call it.

  • I make sure I use every last bit of the ingredients to the last drop like you say Laura!! No lie. BLAZE green MEDICINE YA’LL!! ♧÷♧

  • I’m not a religious man, but I think I just met Jesus. This was by far!!!! The best sausage and peppers recipe EVER! Thank you so much!

  • Lyndsay, We now have HP sauce here in the US. We actually have for years, but you really had to look for it. 25 yrs ago I fell in love with the stuff while visiting with friends in Toronto. I looked for it here for months & began finding it at small specialty food shops (for 3 times the price of A1). But now we can buy it much more reasonably. I like it better than A1 & use it like they do in the Irish pubs up there…On Everything that doesn’t move! Nice recipe, Lynds!

  • Miss Laura….I tried a couple of your recipes on my wife and family and I do believe that if I was a friend or a part if your family, I would weigh in at least 400 lbs!!! Your food is Absolutly delicious….I am a red blooded American man and I love to eat, which is why I came across your vids tyring to learn how to make lasagna…keep up the good work.

  • I would love to take you for a ride in my plane to a nice little Italian spot with an unbelievable Italian sausage sandwich!! Well once this pandemic is over!

  • So Carolyn: You are the creator od GDS. I did my homework. Your product is on shelves across the country. I really love your product, the flavours are so great!

  • I cook my sausages, sweet and mild, on the grill first, while softening the onions & green & red peppers at the same time. Once they are both almost finished, I throw them together with a little marinara & saute for a few minutes to finish cooking. Don’t usually put cheese on them at all. Like she said in the beginning of the video, this is how her family does it and my NJ Italian family did it differently. (my method except they fried the sausage instead of grilling it) Grill it. you will love it.

  • You’re one of my favorite Youtube cooks, and my dad was a Chef so I have high standards. You’re beautiful, personable, fun and talented, and you’re an excellent cook. However, I have 1 critique. Never ever do what you did at 5:38. Never cut toward your hand. You see how the knife slipped a little? Put the bread on it’s side on the cutting surface and cut downwards, away from your hand, holding the bread’s sides with your fingers and your hand above the knife. Bon Apetit!

  • Oh yes!!!! I could smash about a dozen of these Sucuk Toasties right about now and of course I’d want to wash it all down with some of this Ayran that I now know all about, superb my friend!

  • This looks like such a delicious recipe, Laura. I will definitely be making this one never thought of using wine yum! My dad’s family is from a little village in Abruzzo. Can’t wait to visit!


  • I grew up in the Chicago suburbs. Italian beef and sausage were the norm. Never seen them cooked like this. Going to give it a try, they look fabulous!

  • Add some tomato paste maybe a tablespoon I just made this used 12 peppers three onions 15 sausage tomato paste Neighbors loved it

  • I got a Itanian link with grilled onion and peppers and garlic and other spices at a car show consession stand once and I’d give anything to know what the spices were. It was great

  • A wonderful recipe. I have begun microwaving onions and peppers 6 minutes. Then transfering them to pan for finishing. I just got a microwave. Greatest thing since sliced bread. Toasting bread. Then melting cheese on sandwich with 30 seconds in microwave. Nice idea to use 3 colors of peppers. Also great with a squirt of horseradish sauce.

  • Don’t need any other condiments, amazing as is, I prefer a good Italian bread, coring out the bread is the way to go. Amazing video, thank you so much for upload

  • GOOD JOB!!! But can’t believe the ignorant trolls on this video. The video is great-a two minute video that includes all the subtleties for maximizing flavor you won’t find elsewhere! You’d have to be brain dead and on life support to require any more information… requires nothing but basic cooking skills and common sense. The short bus chefs should stick to eating at the squat and gobble because cooking ain’t in their DNA!!!

  • watched a number of these vids about a sausage and peppers sandwich……this is a good one……what a great tip toast the roll before placing the peppers and sausage in to make the sandwich………

  • These are a really nice alternative and have so much flavour and you know exactly what you’re eating. No mystery meat:-) Thanks so much for the kind comment!

  • Grated apple is wonderful in so many ground meat dishes. As we get closer to Fall here (spring for you:-) you will be seeing more apples in my recipes. xoxo

  • This is a GREAT recipe! You are so clever 😉 I miss those sausage biscuits, but must start taking better care of my health. I’m going to give these a try.

  • There you GO!!! The Red Wine makes it. No B.S. S.P.O. done right. Thank you. Mine is simmering right now, thanks to you. I appreciate what you do.

  • I’m forgetting you can’t get it in the US its very similar to A1 sauce and you could easily sub A1 for it:-) We put HP on our eggs in Canada.