Sunday, May 24, 2015

Vegetarian Breakfast Sausage - DIY Pantry

Breakfast sausage is one of those faux meat items that I have begrudgingly bought in a package. My boyfriend's kids like it, I like it, he likes it. So hard to break that taste habit! But, being stubborn and an avid DIYer, I decided to break this cycle and make my own.

Wow, can I just say wow! Tooting your own horn is kind of declasse, but these were delicious! And great texture (always the tricky thing with homemade faux meat). We definitely preferred them sliced and fried in rounds or make them as skinny as possible, otherwise the insides don't get as warm nor crispy, the best part!

While I labeled this as "DIY Pantry", trust me when I tell you that they will not last long in the pantry! Yes, you can freeze them but really, everyone will gobble them up, no matter how many times you double and triple the recipe!

Oh, and the kicker? They're gluten free. Yes, really, truly, and delicious! They are actually healthy for you, packed with beans, oatmeal and quinoa. Whoodda thunk it?!

Vegetarian Breakfast Sausage
(makes 3-4, 1 inch round, 4 inch long sausages)

1 1/2 cups cooked white beans
1/2 - 2/3 cup water or the liquid beans were cooked in (or liquid from cans of beans) as needed
1 1/4 cup oatmeal flour (grind oatmeal in coffee or spice grinder)
3/4 cup quinoa flour (grind quinoa in coffee or spice grinder, use white quinoa if possible)
3 tablespoons olive oil
1 1/2 teaspoons crumbled dried sage
2 teaspoons summer savory, crumbled
1 1/2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1 teaspoon dried thyme, crumbled
5 grinds black pepper

In a food processor, puree beans with liquid. Pour into a large mixing bowl and add remaining ingredients. Mix well to combine. Sausage mixture should be moist and slightly sticky, but no so moist that you can't shake it off your fingers. If necessary, add a little more water to get right amount of moisture. If it's too wet, add more oatmeal flour. Taste and adjust salt.

In a large pot, heat at least 1 inch of water and place a steam basket in the bottom. Cover pot and bring to medium bowl. Meanwhile, tear sheets of parchment paper, about 10 inches long each. Drop about 1 cup of mixture onto paper and form into a thick log, about 3/4 inch in diameter (the sausage will enlarge when it steams). Roll tightly, leaving at least 2 inches of paper on the end of each roll, and twist ends like a tootsie roll, twisting the opposite direction on each end. Place in steamer basket and steam 20 minutes. Sausages are done when they are firm to the touch.

Once steamed, you can freeze them in their paper. If you wish to eat them right away, unwrap and allow to dry (they will be moist from the steam), slice in 1 inch slices and fry on each side in oil and serve immediately.


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