Sunday, March 2, 2008

Breakfast Sausages

The head of my department hosted a fun in the snow day out on the lake--sledding, skiing, snowball fights and all that--followed by veggie chili. So, for once, I did not have to make dinner. So, I thought I would share our Sunday brunch: pancakes with blueberries and raspberries, hash browns, tofu scramble, and these breakfast sausages. The boys loved them and gobbled them down. To my palate, the spicing in these is spot on, and the end result is incredibly sausage-like (well, for someone who has not had meat in over 2 1/2 years).

- 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

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.


pleasantly plump vegan said...

great looking breakfast!

arthursmommy said...

These look really good. And mixed fruit pancakes are the best. I plan to make the sausages you cooked up the other night. They keep calling my name. :) Have a great week.

missblueberry said...

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Feel free to do the same with my site.


Vegan Dad said...

Link away, vegancowgirl, link away!

Eesh said...

Ohh This looks amazing! I just love breakfast!

Katie said...

Those sausages look like the ones I remember as a kid! I love maple syrup flavors in sausage - can't wait to make these!

half pint pixie said...

those sausages look very yummy. I've never been able to find wheat gluten locally. But for those sausages I will resolve to make an extra special effort to find it and then cook sausages for breakfast, yum :)

Annie said...


Did you ever follow up on how the sausages stood up to freezing?

Vegan Dad said...

Yes, the sausages freeze just fine. Keep them in their foil wrappers in the freezer, and they are best when thawed in the fridge overnight.

Anonymous said...

Can they be made into patties?

Vegan Dad said...

That depends. The reason these come out so well is the steaming process gives the wheat gluten a very meaty quality. Were you to fry the dough in a patty I don't think you would get the same results. But, here is what I think you could do. Make one mother sausage with the dough and steam for about 60-70 mins. Once cooked and cooled, slice the sausage into patties and pan fry. In fact, I am going to try this next Sunday for brunch.

DancesInGarden said...

I made these today. The taste is very good, but the texture is very soft. Are they supposed to be chewy, like a cooked sausage? I wonder if I should have steamed them longer than 20 minutes. Basically, what should I be looking for when they are "done"?

Vegan Dad said...

dances in gardens,
the sausages should swell against the foil. 20 mins should be enough if you make the wee breakfast sausages. You can try upping the gluten a bit and cooking them longer if they are too chewy. They should have some chew, like a sausage, but should be firm.

Jaime said...

i just made these. they would have been perfect if i hadn't forgotten the nooch! how could i foget my favorite ingredient????

spices and texture are perfect. can't wait to make again and not screw it up!

Sarah said...

I just made these. A made a half batch, steamed them, and then browned in a skillet with maple syrup as suggested. This is the best sausage ever, I think. Husband and roommate said they don't have the weird fake bouncy-bland flavor of other fake meats. success!

Mr.Ball said...

We substituted and equal measure of cooked quinoa for the beans and the consistency was still good. Thank you for all of your recipes.

Judith said...

These turned out great. I added 3/4 cup veggie broth and 1/4 cup maple syrup. thanks for the great recipe. My daughter loves the maple sausage sub. And it can get expensive at 4 dollars a pop for 6. Once again thank you.

hannah said...

I've made these a couple times. I really like the texture when you substitute TVP for the white beans. Thanks for the recipe!

Susan (peebsmama) said...

I made these sausages this morning to go along with our bagels and soy cream cheese. I made only half the recipe which yeilded 8 sausages for me. I substituted rehydrated tvp for the beans. After steaming them, I took your suggestion to simmer the sausages in the syrup/water. They were very tasty with that glaze. The only thing I would do differently next time is add salt to the mix. Thanks for this breakfast recipe.

RoseA said...

Oh my goodness, I can't believe I didn't stumble across this recipe sooner. I just made these tonight, and they are AMAZING! I will definitely be making my own veggie sausages from now on. Thank you for sharing your recipe.

Suzanne D. Grant said...

Made these tonight for breakfast tomorrow. Of course We couldn't wait for breakfast and tried them tonight. Yum!

Denis said...

Hi, the recipe calls for half of cup of beans. That sounds low for 25 sausages. Is that the right quantity? Thanks

JayRed said...

Quick question, is there an alternate cooking option such as poaching in plastic wrap instead of steaming? Thanks!