(Photo credit: Deb Lindsey for The Washington Post)
FOR THE SAUSAGE
1 teaspoon whole fennel seed
1 teaspoon dried rubbed sage
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon granulated garlic (garlic powder)
1/8 teaspoon ground allspice
1 pound ground dark-meat turkey (93 percent lean)
1 tablespoon olive oil
FOR THE SANDWICHES
8 whole-wheat English muffins (not honey wheat)
2 cups lightly packed fresh spinach leaves
2 medium tomatoes, sliced
Flesh of 2 ripe avocados, sliced
Hot sauce and/or ketchup (optional)
Whisk together the fennel seed, sage, salt, pepper, thyme, garlic powder and allspice in a small bowl.
Place the turkey in a medium bowl, then sprinkle the seasoning blend evenly over it. Use your clean hands to gently work the seasonings into the meat, being careful not to over-mix; it’s okay if they are not absolutely evenly distributed throughout. Form the mixture into 8 patties that are about 3 inches across.
Heat half the oil in a medium nonstick skillet over medium-high heat. Once the oil shimmers, add half of the patties; cook until nicely browned on the outside and cooked through, about 3 minutes per side. Transfer to a plate; repeat with the remaining oil and patties.
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 place the top of the muffin on the sandwich. Serve right away.
Makes 8 servings
Per serving: Calories per serving: 320; Total Fat: 15g; Saturated Fat: 3g; Cholesterol: 40mg;Sodium: 440mg; Total Carbohydrates: 31g; Dietary Fiber: 8g; Sugar: 5g; Protein: 19g