Breakfast Sausage Links
These sausages are amazing! Smokey, savory, slightly sweet, and seasoned with just the right amount of herbs and spices.
Servings: 9
Calories: 102.7kcal
Ingredients
- ½ cup cooked white beans smashed with fork
Dry Ingredients
- 1 ¼ cup vital wheat gluten
- 2 tablespoons nutritional yeast
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sage
- 1 teaspoon fennel seed
- 1 teaspoon rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon nutmeg
- ¼ teaspoon black pepper
Wet Ingredients
- 1 cup veggie broth
- 2 tablespoons maple syrup
- 1 tablespoons soy sauce
Instructions
- Place the white beans in a small bowl and smash them with a fork.
- Crush fennel seeds, rosemary, thyme, and red pepper flakes with a mortar and pestle.
- In large bowl, whisk together all dry ingredients, including those you just crushed with the mortar and pestle.
- Mix in the smashed beans. The easiest way to do this is with a pastry cutter.
- In a small bowl, mix together all wet ingredients.
- Add the wet ingredients to the dry ingredients, mixing and kneading for about 3 minutes.
- Form sausages and wrap each in a layer of parchment paper and then a double layer of foil. Twist the ends of the foil tootsie roll style. My sausage links are approximately 3 to 3 1/2 inches long and about 3/4 inch diameter. If you make larger sausages, you will need to adjust the cooking time.
- Cook in steamer 30 minutes (45 minutes for large sausages).
- Let the sausages cool completely.
- To serve, fry in a non-stick pan to brown.
Nutrition
Serving: 2sausage links | Calories: 102.7kcal | Carbohydrates: 10g | Protein: 14.8g | Fat: 0.6g | Sodium: 448.8mg | Fiber: 2g | Sugar: 2.9g | Vitamin A: 104.12IU | Vitamin C: 0.42mg | Calcium: 50.28mg | Iron: 2.16mg