Abstract Six treatment combinations for the production of breakfast sausage from turkey dark meat (6.6% fat) and beef (15.3% fat) were evaluated: 100% turkey/0% beef; 80% turkey/20% beef; 60% turkey/40% beef; 40% turkey/60% beef; 20% turkey/80% beef; and 0% turkey/100% beef. Sausage meats and commercial sausage seasoning (1.5%) were blended in a mixer, formed into patties, and broiled to an internal temperature of 77 C. Raw and cooked fat content, cooking losses, sensory attributes, 80% Instron compression, and color were evaluated. Fat content of the cooked sausage and total cooking losses increased as the amount of beef increased in the formulation. Tenderness and juiciness increased and Instron compression values decreased as the amount of turkey in the formulation increased.