Vegan Breakfast Sausage
Today I’m going to teach you how to make some amazing vegan sausage links and patties. They taste like any real breakfast sausage patty or probably better. They are delicious! This recipe is super easy, you could do it first thing in the morning, and it can be done in about twenty minutes! To get started, this recipe does require the fat pucks that I’ve used in a lot of my recipes, it is pretty simple to make. If you like this recipe, be sure to check out this one too, and this one!
Fat
You just need three quarters cup of water into a blender, start the blender on a slow speed. Then add one teaspoon of methylcellulose. Once that is blended together, then add one and a half cups of melted but room temperature (not hot) coconut oil, drizzle it in very slowly so that way it will emulsify. When the fat has emulsified, divide it into four because this will be enough fat for four pounds of meat. Throw those in the freezer!
Pork Base
Now for our sausage. We need to make our pork base. In a bowl I add one cup of tvp, four tablespoons of pea protein, one tablespoon methylcellulose, half teaspoon mushroom extract powder, one teaspoon pork flavor mix, one teaspoon beetroot powder, one tablespoon maple syrup, half teaspoon paprika, and one cup water. I let this mixture sit for about the next twenty minutes or so.
Prepare To Cook
Once it has had time to sit, I then add in one teaspoon of dried sage, one teaspoon salt, one teaspoon marjoram, one and a half teaspoons brown sugar, one teaspoon crushed red pepper flakes, and a half pinch ground cloves. Now it is time to drop in the fat puck then fold in all the ingredients. I grate the fat in with a cheese grater. Now I want to put an outer layer on this, I mix up a tablespoon of rice flour, a teaspoon of potato starch, and about a cup of water. I’m going to use this to dip the sausage links in.
Final Steps
Now we need to roll up our sausage links. I wetted my hands in the starchy potato water and then picked up enough of the mixture to make a link! Then I just drop them into the skillet over a fairly high heat with a little oil on the skillet and then just turn them as you go. These breakfast sausage patties are awesome! They are so easy to put together, and it didn’t take a long time at all! Try making these for your family and friends, they’ll love it! Watch the full video here!
Making An Easy Vegan Breakfast Sausage Anyone Will Love
Ingredients
- 1 tsp methylcellulose
- 1 tbsp methylcellulose
- 1.5 cups coconut oil
- 1 cup tvp
- 4 tbsp pea protein
- .5 tsp mushroom extract powder
- 1 tsp pork flavor mix
- 1 tsp beetroot powder
- 1 tbsp maple syrup
- .5 tsp paprika
- 1 tsp dried sage
- 1 tsp salt
- 1 tsp marjoram
- 1.5 tsp brown sugar
- 1 tsp crushed red pepper flakes
- pinch ground cloves
- 1 tbsp rice flour
- 1 tsp potato starch
Instructions
Fat
- Add water to blender, start it on a low speed, add methylcellulose. After that blends, add melted coconut oil slowly. Once it emulsifies, divide it into four and put it in the freezer.
Sausage
- In a bowl add tvp, pea protein, methylcellulose, mushroom extract powder, pork flavor mix, beetroot powder, maple syrup, paprika, and water. Let this sit for 20 minutes.
- Add in dried sage, salt, marjoram, brown sugar, crushed red pepper flakes, and ground cloves. I add in a fat puck by grating it with a cheese grater.
- Mix together rice flour, potato starch, and water in a bowl. Dip the sausage links in before they cook.
- Roll up the links then drop them into the skillet with some oil. Over a fairly high heat, turning them as you go.