Meatless Sausage by Sonya Bishop

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This is one of the most exciting recipes I have ever had. I know that sounds like a HUGE deal, but it’s very true.  Since I have not been eating as much meat the last few years, being the Kentucky girl I am, I have missed the sausage biscuit and egg breakfast that used to be a regular part of my life.  My friend Sonya from @joyfulbento found this amazing recipe for meatless sausage during World War 2 when meat was probably not available or affordable.  After trying this oatmeal and spice based sausage, I 100% prefer it to the meat sausage I used to eat.  Please let us know your thoughts and tag us and @joyfulbento when you try it. It’s one of those foods I dream about. 

xo,

Sarah



Meatless Sausage

ingredients:

  • 1 cup rolled oats

  • 2 tsp poultry seasoning (can substitute 1/2 tsp each sage, thyme, rosemary & oregano)

  • 2 tsp parsley1 tsp fennel seeds (crushed)

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp salt

  • 1/4 tsp pepper

  • 1/2 tsp red chili flakes (optional)

  • 2 eggs or 2 chia eggs* or 6 Tbsp aquafaba

  • 2 cups of water + 2 tsp soy sauce (can substitute 2 cups of stock or broth or bullion as your liquid)


Preparation:

Mix oats and seasonings in a bowl. Add eggs/egg substitute. Form into 4-6 patties. If you want to make sausage crumbles I recommend cooking as one large patty and crumble after step 4. Fry on medium heat until just golden on both sides. Add liquid. Once liquid comes to a boil reduce heat, cover and simmer for 20 minutes. If heat is too high all the liquid might cook out so be mindful. Drain excess liquid and return patties to frying pan. Fry with a little oil until golden once again. Enjoy!

*Chia egg: 1 Tbsp chia seeds + 3 Tbsp water = 1 egg. I tried this recipe with flax eggs and the patties didn’t hold together so I use chia eggs in this recipe.

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