Turkey Sausages with Apples and Maple Recipe Gluten-free, dairy-free (casein-free) and hypotoxic



  • 2 apples, peeled and finely chopped (about 180 g)
  • 105 g (1/3 cup) maple syrup
  • 454 g (1 lb) ground turkey
  • 20 g (1/4 cup) quinoa flakes
  • 1 large egg (55 g)
  • 30 ml (2 tbsp) fresh parsley, chopped
  • 30 ml (2 tbsp) Dijon mustard
  • 5 ml (1 tsp) onion powder
  • 1 ml (1/4 tsp) salt
  • 0.5 ml (1/8 tsp) pepper
  • Oil, for cooking



  1. Combine apples and maple syrup in a large skillet. Bring to a boil and simmer over medium-low heat until maple syrup caramelizes. Remove from heat and let cool.
  2. Put all the ingredients (except the oil) in a food processor and stir until a ball is formed.
  3. Refrigerate in an airtight container for 12 hours.
  4. Shape the mixture, with slightly wet hands,  into 8 sausages. Place on a baking sheet lined with parchment paper brushed with oil.
  5. Bake on the centre rack of the oven according to the time mentioned above for the cooking method chosen by turning the sausages halfway through cooking.
    Traditional cooking: Preheat the oven to 350° F (180° C
    Hypotoxic cooking: Preheat the oven to 230° F (110° C).


Recipe Turkey Sausages with Apples and Maple by Cuisine l'Angélique

Maple caramelized apples give these sausages an unrivalled taste.


* You can shape the mixture into larger sausages, for a total of 6. Simply monitor the cooking, which may then be slightly longer.