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Modifying Recipe "Breakfast Sausages"
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Appetizers
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Soups
Ingredients:
1/2 cup white kidney beans, rinsed and drained - 1 cup water or veggie broth - 1 tbsp olive oil - 1 tbsp mushroom soy sauce - 1 tbsp maple syrup - 1 1/4 cup vital wheat gluten - 1/4 cup nutritional yeast - 1 tsp garlic powder - 1 tsp paprika - 1 tsp dried sage - 1/2 tsp nutmeg - pinch of cayenne - 1/2 tsp thyme - 1/2 tsp dried rosemary - 1 tsp whole fennel seed - fresh ground pepper
Directions:
Get water on its way to boiling in your steamer 1. Mash beans finely with a fork. Add in everything else up to the cayenne. Grind thyme, rosemary, and fennel seed together with a mortar and pestle. Add to mixture with the pepper. Mix together with a fork. 2. Shape a ping pong ball sized piece of dough into a sausage shape and wrap in a small piece of tin foil like a tootsie roll. Repeat until all dough is gone (makes about 25). Some of my recipes call for large breakfast sausages. In this case, make 6 large sausages. 3. Steam for 20 mins (35-40 for large sausages), rotating half way through if your steamer is small. Cool, and remove from wrappings. (Since we did not eat all 25 sausages, I kept half in the wrappings and froze them. We will see how well they fare in the freezer). 4. OPTIONAL: Place sausages in a frying pan with 2 tbsp of water and 1/4 cup maple syrup. Bring to bubbling and simmer until syrup thickens. Serve. http://vegandad.blogspot.com/2008/03/breakfast-sausages.html
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