Using a mortar and pestle or mini food processor, grind fennel seeds, chili flakes, cayenne, salt and pepper together. Combine this spicy mixture with the sage, turkey, and maple syrup in a bowl until thoroughly combined.
Form the mixture into small, thin patties. Heat the olive oil in a large non-stick pan over medium-high heat. Cook the sausages for about 1 1/2 minutes on each side, pressing down with your spatula to really brown them and keep them thin. Serve warm with 1 cup wilted spinach and 1 small sliced tomato.