Looking at the recipe, it would be too bland for me.
I finally have our favorite blend for a flavorful turkey/chicken sausage.
Spicy Hot Italian Turkey Sausage
First made 7/26/12 – so very good and spicy
4 1/4 lb ground turkey
3/4 lb bacon
4 cloves garlic, minced
2 1/2 tsp kosher salt
Heaping tablespoon fennel seed
3/4 tsp cayenne pepper
3/4 tsp dried red pepper flakes
Heaping teaspoon freshly ground black pepper
3 Tbs cold water
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Casings, medium hog or not (I prefer bulk sausage)
1. Combine the turkey, bacon, and remaining ingredients except water in a large bowl. Grind through a 3/8-inch plate. Moisten with the water and mix until well blended.
2. If using casings, stuff and tie at 5-inch intervals.
3. If leaving for bulk sausage, divide into amounts that work for your family.
Source: Adapted from Hot Links and Country Flavors, Bruce Aidells and S. Kelly.
My Notes: This is spicy hot and doesn't taste like other bland turkey sausage I've tried
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Daphne, I can't remember if you have made sausage, so I may be mentioning something you already know, but... Always go on the low side of spices/seasonings and after you have a mixture, fry a small patty to test flavor. You can then add more to your batch until you have the best seasoning for your needs. We have been know to go thru a lb. or 1 1/2 lbs. 'testing' patties until we get it right. Not a bad job.
And, if the above looks too highly seasoned, remember poultry sausage needs lots of help.