http://www.youtube.com/watch?v=HReSTeVbaxM
VEGETARIAN BREAKFAST SAUSAGE
Makes 4 Large Patties
1 cup uncooked oatmeal
3 egg whites or 2 eggs or equivalent
1 teaspoon ground sage
1 teaspoon ground fennel
1/2 teaspoon ground rosemary
1/2 teaspoon dried parsley
1/2 teaspoon dill
1/2 teaspoon salt
1/4 teaspoon pepper
2 – 3 cups vegetable stock
This simple recipe was adapted from a WWII recipe for meatless sausage. Mix all ingredients except the vegetable stock and form into four patties. Oil a non-stick skillet or use non-stick cooking spray and brown the patties over medium heat.
Add enough vegetable stock to cover the patties and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Remove patties from the liquid, drain, and re-brown before serving.
The trick to this recipe is to make the patties properly. If you pack them too tightly, the middle becomes glutinous. If they are not packed tightly enough they will fall apart. If you are not going to use the patties right away, do not re-brown them after boiling; save the re-browning until just before serving. They will keep for several days in the refrigerator.
The following was reported by a reader: Wow! I have to say, I’m impressed — and I’m not a vegetarian, but a typical “pork fat rules” kind of gal when it comes to breakfast meats/sides. My husband and I are innkeepers and fairly frequently have guests who are vegetarians. In a quest to find a substitute for bacon or sausage, I discovered this recipe. I just tried it and was very pleasantly surprised. It actually has a very similar texture as regular pork sausage. The seasonings were well balanced — though I think next time I will add some chopped fresh garlic.
I made them using Egg-Beaters Original. And, just for reference, the mixture is still quite runny when mixed together (not possible to “form” into patties), so I used a 1/4-cup measuring cup — packed them semi-tightly and then “dumped” them into my skillet — slightly flattening them with the back of the measuring cup. ….. After the first browning, I simmered them in the veggie broth on one side for 10 minutes, flipped for the remaining 10 minutes and drained on paper towels. For the second browning, I used a cast iron skillet with a little Canola oil. They came out just perfectly!!
From: http://www.bigoven.com/19411-Vegetar...22-recipe.html
[Your editor tried the oatmeal version of breakfast sausage using Bob’s Red Mill Steel Cut Oats. The flavor and texture were both excellent. It appears that with the steel-cut oats, there is no problem with how the patties are formed. The texture will be good, but for a less chewy sausage, simmer a few extra minutes in the vegetable broth. Using extra-large eggs, one egg plus one egg white added just the right amount of binding liquid.]
http://www.rffriends.org/wpx/?p=1276
VEGETARIAN BREAKFAST SAUSAGE
Makes 4 Large Patties
1 cup uncooked oatmeal
3 egg whites or 2 eggs or equivalent
1 teaspoon ground sage
1 teaspoon ground fennel
1/2 teaspoon ground rosemary
1/2 teaspoon dried parsley
1/2 teaspoon dill
1/2 teaspoon salt
1/4 teaspoon pepper
2 – 3 cups vegetable stock
This simple recipe was adapted from a WWII recipe for meatless sausage. Mix all ingredients except the vegetable stock and form into four patties. Oil a non-stick skillet or use non-stick cooking spray and brown the patties over medium heat.
Add enough vegetable stock to cover the patties and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Remove patties from the liquid, drain, and re-brown before serving.
The trick to this recipe is to make the patties properly. If you pack them too tightly, the middle becomes glutinous. If they are not packed tightly enough they will fall apart. If you are not going to use the patties right away, do not re-brown them after boiling; save the re-browning until just before serving. They will keep for several days in the refrigerator.
The following was reported by a reader: Wow! I have to say, I’m impressed — and I’m not a vegetarian, but a typical “pork fat rules” kind of gal when it comes to breakfast meats/sides. My husband and I are innkeepers and fairly frequently have guests who are vegetarians. In a quest to find a substitute for bacon or sausage, I discovered this recipe. I just tried it and was very pleasantly surprised. It actually has a very similar texture as regular pork sausage. The seasonings were well balanced — though I think next time I will add some chopped fresh garlic.
I made them using Egg-Beaters Original. And, just for reference, the mixture is still quite runny when mixed together (not possible to “form” into patties), so I used a 1/4-cup measuring cup — packed them semi-tightly and then “dumped” them into my skillet — slightly flattening them with the back of the measuring cup. ….. After the first browning, I simmered them in the veggie broth on one side for 10 minutes, flipped for the remaining 10 minutes and drained on paper towels. For the second browning, I used a cast iron skillet with a little Canola oil. They came out just perfectly!!
From: http://www.bigoven.com/19411-Vegetar...22-recipe.html
[Your editor tried the oatmeal version of breakfast sausage using Bob’s Red Mill Steel Cut Oats. The flavor and texture were both excellent. It appears that with the steel-cut oats, there is no problem with how the patties are formed. The texture will be good, but for a less chewy sausage, simmer a few extra minutes in the vegetable broth. Using extra-large eggs, one egg plus one egg white added just the right amount of binding liquid.]
http://www.rffriends.org/wpx/?p=1276
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