You really can make some delicious plant based sausages that taste like the real deal. The texture is amazing. It uses simple pantry ingredients so you can most likely make these right now.
What would brunch be like without a little breakfast sausage? This recipe was posted by Kerry Blumenthal on the private facebook page for Chef AJ’s Ultimate Weight Loss program. She gave me permission to share it here with you. Let me tell you that this recipe is amazing! Seriously it tastes like sausage and it has a great texture to it as well. They freeze well and are good for travel or for hiking and bike riding. I have tweaked the recipe a little bit to suit my taste buds and you can do the same. I eliminated the sweetener it called for because it doesn’t need it and added fennel and red pepper flakes because I like those flavors. The original recipe also called for quick cooking oats which I don’t buy so I use old fashioned oats and it works great. You are going to love these!
You might also like how this same recipe can be used to make Darn Good Sausage Links.
- Saucepan & Skillet
- 2 cups water
- 2 cups old fashioned oats
- 1/4 cup ground flax seeds I like golden flax it is milder in flavor
- 1/3 cup nutritional yeast
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 rounded Tablespoon – sage
- 1 rounded Tablespoon Italian seasoning mix
- 1 teaspoon fennel seeds
- 1/4 – 1/2 teaspoon red pepper flakes
- Put spices, nutritional yeast and ground flax in boiling water in a medium size sauce pan on the stove, stir, add oats and stir while cooking until it starts to come together and looks like a “hot mess.” This takes a couple of minutes because the oats need to cook.
- Once it comes together you can form the mixture into 12 patties. I like to use a plastic lid lined with plastic wrap to make perfectly shaped patties. You can see the technique here.
- Preheat a large non stick skillet over medium heat and brown the sausages on each side about 4- 5 minutes per side. It’s important to let them get brown before you try and flip them. If they aren’t cooked enough they will stick and tear apart. Set the timer for 4 minutes and don’t peek until the timer goes off. If not brown enough let them cook a little longer. After browning on both sides remove from pan.
- (If you prefer to oven bake them the original directions say to line a baking pan with parchment paper, place formed patties on the prepared pan and bake at 350 for 20 minutes, flip and bake 10 more minutes.)
- These can be refrigerated or frozen. Heat up in a skillet or microwave or the toaster oven. Great crumbled over a salad or a baked potato with a little marinara sauce for a pizza flavor. Crumble over some zucchini noodles with some marinara sauce. Lots of possibilities for creative munching!
- Recipe adapted from Kerry Blumenthal's recipe.
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