Cooked, shredded chicken or turkey will also make delicious sausage, but it won't form onto patties or links.
An egg may be added but it is not necessary (for those with egg allergies). If allergic to only egg whites, a yolk may be added, although the egg white is what holds foods together.
1 lb. ground turkey or chicken (white breast meat)
1 tsp. ground dried thyme (or crushed thyme leaves)
1 tsp. dried marjoram (rosemary or tarragon may be substituted)
1/2 tsp. poultry seasoning (or sage)
1/8 tsp. ground allspice
3/4 tsp. sea salt
1/4 tsp. ground black pepper (optional)
1 1/2 tsp. liquid smoke (optional)
1/3 cup water
McCormick Roasting Rub French Herb, a blend of onion, salt, rosemary, marjoram, thyme, sage, tarragon, lavender, garlic and spices could replace the first three herbs (use 2 1/2 tsp.) and add the remaining five ingredients, if desired. Lately I've been using this blend of herbs on almost everything. I omit the ground pepper and liquid smoke.
Wet your hands with water, and mix "sausage" with hands, then shape into patties or lengthwise sausage links. Cook in olive oil or coconut oil or freeze for later. Add a few tablespoons at the end of cooking in order to release the flavor sticking to the pan. It will also add a little more moisture to the sausage.