Meatless Breakfast Sausage

Berkshire Recipes - Meatless Breakfast Sausage - LEON BOUTEILLER

by LEON BOUTEILLER

From time to time I create recipes for meatless meals. In our household we go meatless once or twice a week. Our hope is that we create a little less stress on the planet but have also learned that meat doesn’t have to be on the plate to have a delicious meal. I build recipes reminiscent of the flavors of meat-based dishes. Maybe due to training and life experience this is so? In any case, today’s recipe is meatless and vegan. It is not, however, gluten free. For that a couple of substitutions could be made. Panko crumbs could be replaced with oats or bread crumbs from gluten free bread and the shoyu/tamari could be wheat free.

The idea is to make a protein substitute breakfast patty with the familiarity of pork based sausage. I admit I serve it with eggs. This is easy with the help of a food processor; instead of canned black beans cook your own from dried. It doesn't matter what kind of beans you use. Kidney beans, cannellini beans, navy or pinto beans would work. You will need no additional salt because of the shoyu and liquid aminos. The flaxseed meal helps bind it together.

MEATLESS BREAKFAST SAUSAGE
Makes 8 Breakfast Patties

Ingredients:

  • ½ ounce dried mushrooms, porcini or a blend works best as they will be most flavorful

  • ½ cup raw walnuts

  • 1 ½ cups cooked black beans (15 ounce can, drained)

  • ½ cup cooked short grain brown rice or other slightly sticky rice. I used forbidden rice

  • ½ cup panko crumbs

  • 3 tablespoons rubbed sage, or 1 tablespoon ground sage

  • 2 tablespoons flaxseed meal

  • 2 tablespoons reserved mushroom soaking liquid

  • 2 cloves garlic shaved on a microplane

  • 1 tablespoon shoyu, tamari or other soy sauce

  • 1 tablespoon pure maple syrup

  • 2 teaspoons liquid aminos

  • 1 teaspoon granulated onion

  • ½ teaspoon black pepper

Method:

  • Place the dry mushrooms in a small bowl or cup and add enough very hot or boiling water to just cover. Let soak for 10 minutes

  • Drain the mushrooms reserving the liquid and rough chop

  • In the bowl of a food processor fitted with a blade, place all of the ingredients

  • Pulse several times until it masses together, but not puréed

  • Scrape the mass into a bowl, sure that it is well mixed, cover and refrigerate overnight

  • When ready to cook, remove from the fridge and form into 8 patties. The easiest way is to roll it into a log shape and divide in half, then divide the halves in half and then once more

  • Form the portions into well-formed patties and cook in a skillet over medium high heat in neutral oil for 2 to 3 minutes per side

Serve alongside grits or a salad for a vegetarian meal or try with eggs. A tasty substitute for a traditional breakfast sausage. Or you can make 4 large patties and serve as a hamburger on a bun.

Enjoy!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community. He is now retired and living in Cornwall with his wife Patrice and a love of the outdoors. They are joined by their pets, a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

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