Freshly grated apple adds a tangy flavor to this spicy turkey sausage. We used a Fuji apple, but any other sweet, crisp apple or pear would make a delicious substitute.
Peel and core apple; coarsely shred apple with a hand grater. Place in a wire-mesh strainer; drain well, pressing gently with paper towels.
Combine apple, garlic, and next 7 ingredients in a bowl; stir until blended. Shape mixture into 16 patties (about 2 tablespoons each). Place patties on a wax paper-lined baking sheet. Cover and chill 8 hours or overnight.
Heat oil in a large nonstick skillet over medium heat. Cook patties, in batches, about 6 minutes on each side or until browned and done.
Note: Make patties ahead by wrapping in wax paper and heavy-duty aluminum foil and freezing up to 2 weeks. Thaw frozen patties overnight in the refrigerator, and cook as directed.