Prepare the sausage: In a medium bowl combine all the sausage ingredients except for the salt and pepper. Then, season with ½ teaspoon salt and 1 teaspoon pepper. Oil hands and combine mixture thoroughly so all ingredients are well incorporated. If hands are sticky, add more oil, and divide the turkey into 8 very thin patties. Place on a plate. Extra patties will keep in the fridge for 1 week, or in the freezer for up to 3 months.
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the patty and cook until golden brown all over, about 2 minutes per side.
Assemble the rest of the sandwich: In a small bowl, beat the eggs with ¼ teaspoon salt and a pinch of pepper. In the same skillet from the sausage, heat 3 teaspoons olive oil over low heat. Add the eggs. Let sit undisturbed until the edges of the eggs start to bubble and cook, about a minute. Then run a spatula across the bottom of the pan to spread the eggs around. Continue moving the eggs around until the surface is mostly set when you tilt the pan, about 4 minutes. Sprinkle the top with nutritional yeast, then fold the eggs over into a half moon, and then in half again.
Place the sausage patty on the bottom of the English muffin, then top with the egg. Drizzle with hot sauce, then close the sandwich.