Prepare the seasoning by combining the sage, garlic powder, thyme, onion powder, cayenne pepper, nutmeg, sea salt, black pepper.
Combine the seasoning, fresh rosemary, ground pork, and ground turkey and mix well.
Shape the meat into patties, for each pound of meat I generally get 12 patties, so a full batch as described in the directions yields 48 patties. You can make yours bigger or smaller as desired, or if you want to make individual batches use 2 teaspoons of seasoning per pound of meat.
To cook the sausage, I place the patties in a frying pan over medium/high heat. I flip them after about five minutes and let them cook for another 1-2 minutes. You’ll know the sausage is done when it is no longer pink inside. You can also bake them – I would say baking them thawed takes about 10 minutes at 350.
If you’re making a full 4 pound batch you may want to freeze them. Place the patties on wax/parchment paper on a baking sheet and freeze for at least 2-3 hours. Once frozen remove the patties from the paper and put in a plastic bag to store in the freezer.
To cook, you can take patties out the night before and let them thaw. If you thaw them cook as directed above. If you forget and want to cook them frozen, I generally cook the patties in a frying pan on medium high for five minutes on each side. Or you can bake them at 350 for 15-20 minutes!